Cranberry Ginger Chutney with Thai Chiles

Cranberry Ginger Chutney with Thai Chiles

Made  times
Cazuela 36

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



From around the web