Cranberry Chutney
Simmered with apples and dried figs, spiced with cinnamon and jalapeño, this cranberry chutney is a mouth-awakening Thanksgiving dinner superstar, a leftover reviver and a darn tasteful hostess gift.
Cranberry Chutney
10
5 minutes
20 minutes
99
Simmered with apples and dried figs, spiced with cinnamon and jalapeño, this cranberry chutney is a mouth-awakening Thanksgiving dinner superstar, a leftover reviver and a darn tasteful hostess gift.
Ingredients
- ½ cup unfiltered apple cider vinegar
- 1 cup brown sugar
- ½ teaspoon ground cloves
- 2 cinnamon sticks
- 10 dried figs, chopped
- 12 ounces fresh cranberries
- 1 small jalapeño, seeded and minced (about 2 tablespoons)
- 1 medium apple, peeled, cored, and diced (about ¾ cup)
Directions
Add the apple cider vinegar and sugar to a heavy-bottomed saucepan. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until sugar dissolves, 2-3 minutes.
Add the cloves, cinnamon, figs, cranberries, jalapeño, and apple. Increase heat to medium-low and simmer, stirring occasionally, for 15 minutes, or until thickened and fruit is soft.
Let cool completely, transfer to an airtight container and store in the refrigerator for up to 2 weeks.