Triple Ginger Cranberry Chutney Recipe

Name: Triple Ginger Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-ounce bag fresh or frozen cranberries; 2 small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half; 1/3 cup minced red onion; 1 cup granulated sugar; 1 tablespoon minced fresh peeled ginger; 1/4 cup minced candied ginger; 1 teaspoon chipotle puree or to taste, see note; 1 teaspoon ground cardamom; 1 teaspoon ground ginger; 1/2 teaspoon kosher salt; 1/2 cup walnuts, toasted and chopped; handful pomegranate seedes, optional

Servings: persons

1 12-ounce bag fresh or frozen cranberries
2 small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half
1/3 cup minced red onion
1 cup granulated sugar
1 tablespoon minced fresh peeled ginger
1/4 cup minced candied ginger
1 teaspoon chipotle puree or to taste, see note
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup walnuts, toasted and chopped
handful pomegranate seedes, optional

1
Combine all the ingredients, except the walnuts, in a large, heavy non-aluminum saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat and boil until the cranberries pop, 6 to 8 minutes. Remove from heat and stir in the nuts and pomegranate seeds, if using.
2
When the chutney is completely cool, spoon into sterilized jars. Cover and refrigerate. Let the chutney ripen for at least 2 days before serving. Bring to room temperature before serving.
3
The chutney will keep well for up to 3 months in the refrigerator stored in a glass jar with a tight-fitting lid. Just give it good stir before using.
4
NOTES: To puree chipotle peppers, add a 7-ounce can of chipotle peppers in adobo sauce to the bowl of a food processor and puree with the adobo sauce until smooth. To store, put in a glass jar and top with a thin film of flavorless oil, such as canola. Each time you dip into the jar, drizzle a little more oil on top. The puree will keep refrigerated for 6 months or so.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12-ounce bag fresh or frozen cranberries, 2 small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half, 1/3 cup minced red onion, 1 cup granulated sugar, and more.

Yes, Triple Ginger Cranberry Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Triple Ginger Cranberry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions