Spicy and Tangy Cranberry Ginger Chutney Recipe

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

1. In a medium saucepan, combine the cranberries, ginger, Thai chiles, brown sugar, apple cider vinegar, cinnamon, allspice, cloves, orange zest, and orange juice.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and let the chutney simmer for about 30 minutes, or until it thickens and the cranberries have softened.
4. Remove from heat and let the chutney cool completely before transferring it to a jar or serving bowl.
5. Refrigerate the chutney for at least 2 hours before serving to allow the flavors to meld together.
6. Serve the cranberry ginger chutney as a condiment with roasted turkey, grilled meats, cheese platters, or as a spread for sandwiches.
7. Enjoy!

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