Cranberry-Jalapeño Chutney

Steps

1. 1

   In a medium saucepan, combine the cranberries, sugar, water, sliced jalapeño, grated ginger, cinnamon, cloves, vinegar, and kosher salt.

2. 2

   Set the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar dissolves and the cranberries begin to burst.

3. 3

   Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally, until the cranberries have broken down and the mixture is thick, glossy, and jammy.

   Start 20-minute timer
4. 4

   Remove the saucepan from the heat and let the chutney cool in the pan. Taste and adjust the salt or vinegar if needed; the flavor should be balanced between tart, sweet, warm, and spicy.

5. 5

   Transfer the chutney to a storage container, cool completely, cover tightly, and refrigerate for up to two weeks. Bring to room temperature before serving.