Cranberry Chutney - Sweet Spice Version

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Mai Harinder Kaur

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Oct 6, 2006
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British Columbia, Canada
[FONT=comic sans ms,sans-serif]Unable to find what I was looking for, in desperation, I came up with this. I think it's pretty good.

CRANBERRY CHUTNEY ala me

* 5 shallots (6 oz), co{censored}ly chopped
* 1 jalapeno or serrano chili, finely chopped or red pepper flakes to taste
* 1 1/2 tablespoons vegetable oil
* 1 (12-oz) bag fresh or frozen cranberries
* 2/3 cup sugar
* 1/4 cup fruit juice
* 1/4 cup cider vinegar
* 1 teaspoon minced garlic
* 1 teaspoon minced peeled fresh ginger
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cinnamon
* 1/4 teaspoon allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg

Cook shallots and chili in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.
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