Cranberry Ginger Chutney

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 129 Calories

Ingredients

• ⅛ teaspoon salt
• 1 ¼ cups white sugar
• 1 tablespoon orange zest
• 1 teaspoon vegetable oil
• 1 cup orange juice
• 2 cinnamon sticks
• 1 cup white wine vinegar
• 2 (12 ounce) packages cranberries
• 1 shallot, minced
• 2 teaspoons mustard seeds
• ¼ cup chopped fresh ginger

Recipe Instructions

Step 1

Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.

Step 2

Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.