The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.


Recipe Summary

15 mins
15 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.

  • Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.

  • Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

Nutrition Facts

109 calories; protein 0.6g 1% DV; carbohydrates 27.3g 9% DV; fat 0.2g; cholesterolmg; sodium 103.9mg 4% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I added orange zest from half an orange but otherwise stayed true to the recipe until I tasted it. I found it to be way too sour--maybe too much vinegar?--so I added two more tablespoons of brown sugar. I'll be serving it as a topping for goat cheese tarts. I'll be mixing in honey to the goat cheese so I don't want to go overboard on the sweet but I may be adding more sugar when I can taste the whole ensemble. I can barely detect the chili or ginger so I also think you could increase both ingredients if you want some kick. Read More