Cranberry Ginger Chutney with Thai Chiles Recipe - Allrecipes.com
Cranberry Ginger Chutney with Thai Chiles Recipe
  • READY IN 30 mins

Cranberry Ginger Chutney with Thai Chiles

Recipe by  

"The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
  2. Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
  3. Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.
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Nutrition

  • Calories
  • 112 kcal
  • 6%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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