I could eat this chutney with a spoon all day long. It’s tangy and sweet and fun to make; I love listening for the cranberries to burst as they cook down. This is delicious served as a side with turkey and chicken, or spooned over a brick of softened cream cheese and served with crackers as an appetizer.
This recipe was featured on Chef Alli’s Farm Fresh Kitchen as part of MomsEveryday on WIBW, sponsored by the Kansas Farm Food Connection, December 2014.
1 Tbs. olive oil
1/2 yellow onion, finely minced
1 Tbs. freshly grated ginger
12 oz. bag of fresh cranberries, rinsed
1 cup granulated sugar
1/2 tsp. kosher salt
2 Tbs. red wine vinegar
1/4 tsp. allspice
1/8 tsp. red pepper flakes
In a medium saucepan, heat olive oil over medium low heat. Add minced onions and ginger; cook until softened, approx. 6-8 minutes.
Add cranberries, sugar, vinegar, salt, allspice, and red pepper flakes to onion mixture along with 1 cup water; bring mixture to a low boil and reduce heat.
Let cranberry mixture simmer, stirring often, until most of the cranberries have burst and chutney has thickened, approx. 15-20 minutes. Let cool completely, then refrigerate.
Chutney is best served at room temperature.
Now You’re Cookin’,