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.
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’,