Description
This tangy and sweet Cranberry Chutney combines fresh cranberries with dried figs, apple, and warm spices like cinnamon and cloves, simmered together for a flavorful condiment perfect for holidays or year-round enjoyment.
Ingredients
Scale
Chutney Ingredients
- ½ cup unfiltered apple cider vinegar
- 1 cup brown sugar
- ½ teaspoon ground cloves
- 2 cinnamon sticks
- 10 dried figs, chopped
- 12 ounces fresh cranberries
- 1 small jalapeño, seeded and minced (about 2 tablespoons)
- 1 medium apple, peeled, cored, and diced (about ¾ cup)
Instructions
- Heat vinegar and sugar: Add the apple cider vinegar and brown sugar to a heavy-bottomed saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the sugar dissolves, about 2 to 3 minutes.
- Add spices and fruit: Stir in the ground cloves, cinnamon sticks, chopped dried figs, fresh cranberries, minced jalapeño, and diced apple into the saucepan.
- Simmer until thickened: Increase the heat to medium-low and simmer the mixture, stirring occasionally, for about 15 minutes or until the chutney thickens and the fruit becomes soft.
- Cool and store: Allow the chutney to cool completely. Transfer it to an airtight container and refrigerate for up to 2 weeks to let the flavors meld and preserve freshness.
Notes
- You can adjust the amount of jalapeño to control the heat level of the chutney.
- This chutney pairs well with roasted meats, cheese platters, or as a flavorful spread for sandwiches.
- Make sure to use a heavy-bottomed saucepan to prevent burning while simmering.
- Letting the chutney sit for a day enhances the depth of flavor.
- Store the chutney in the refrigerator and consume within two weeks for best quality.
Nutrition
- Serving Size: 1/10 of recipe (about 3.2 ounces)
- Calories: 110
- Sugar: 22g
- Sodium: 5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 0.3g
- Cholesterol: 0mg
