Cranberry Sauce Hot Chutney
Elevate your holiday table or spice up your everyday meals with this Cranberry Sauce Hot Chutney—a bold, flavorful twist on a classic condiment. Bursting with the tangy brightness of fresh cranberries, this recipe combines the warming spices of ground cumin and cinnamon with the kick of crushed dried red chilies. Balanced by the sweetness of brown sugar and the tang of apple cider vinegar, this chutney offers a delightful blend of sweet, spicy, and savory flavors. Finely chopped red onion, garlic, and ginger add layers of aromatics, while a touch of cilantro gives it a fresh finish. Perfect as a zesty accompaniment to roasted meats, cheese boards, or even as a sandwich spread, this quick and easy chutney comes together in under 30 minutes and stays fresh for up to two weeks. Try this versatile cranberry chutney to bring a touch of vibrant flavor to your next meal!
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Recipe Information
Ingredients
- 300 grams Fresh or frozen cranberries
- 1 medium Red onion, finely chopped
- 2 Garlic cloves, minced
- 1 tablespoon Grated ginger
- 70 ml Apple cider vinegar
- 100 grams Brown sugar
- 1 teaspoon Dried red chilies, crushed
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 tablespoon Fresh cilantro, chopped (optional)
- 120 ml Water
Instructions
Rinse the cranberries under cold water if using fresh, and set them aside.
In a medium saucepan over medium heat, add finely chopped red onion and sauté for 3-4 minutes, until softened.
Add minced garlic and grated ginger to the pan. Stir for 1 minute until fragrant.
Stir in crushed dried red chilies, ground cumin, and ground cinnamon. Cook for 30 seconds to release the spices' aroma.
Add the cranberries, brown sugar, apple cider vinegar, salt, and water to the saucepan. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened.
Taste and adjust sweetness, salt, or spice levels according to preference.
Remove the chutney from heat and let it cool slightly. Stir in fresh chopped cilantro, if desired, for added freshness.
Transfer the chutney to a sterilized jar or container once completely cool. Store in the refrigerator for up to 2 weeks.
Serve at room temperature as a condiment with roasted meats, cheese platters, or as part of a sandwich spread.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 115.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
