This Cranberry Ginger Chutney with Thai Chiles recipe combines the tartness of cranberries with the warmth of ginger and the heat of Thai chiles. It is a perfect balance of sweet, spicy, and tangy flavors, making it a versatile condiment that can be enjoyed with a variety of dishes. Whether you serve it alongside roasted turkey, spread it on a cheese platter, or use it as a glaze for grilled meats, this chutney is guaranteed to elevate your meals with its bold and complex flavors.
Ingredients
- Cranberries - 2 cups
- Ginger - 2 tablespoons, grated
- Thai chiles - 3, finely chopped
- Brown sugar - 1 cup
- Apple cider vinegar - 1/2 cup
- Cinnamon - 1 teaspoon
- Allspice - 1/2 teaspoon
- Cloves - 1/4 teaspoon
- Orange zest - 1 tablespoon
- Orange juice - 1/4 cup
Directions
- In a medium saucepan, combine the cranberries, ginger, Thai chiles, brown sugar, apple cider vinegar, cinnamon, allspice, cloves, orange zest, and orange juice.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and let the chutney simmer for about 30 minutes, or until it thickens and the cranberries have softened.
- Remove from heat and let the chutney cool completely before transferring it to a jar or serving bowl.
- Refrigerate the chutney for at least 2 hours before serving to allow the flavors to meld together.
- Serve the cranberry ginger chutney as a condiment with roasted turkey, grilled meats, cheese platters, or as a spread for sandwiches.
- Enjoy!
