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Cranberry Ginger Chutney with Thai Chiles


"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."
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30 m servings 109 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 109 calories; 0.2 g fat; 27.3 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 104 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 brow...