Seasonal Cranberry Chutney

Name: Seasonal Cranberry Chutney
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 can jellied cranberry sauce (1 lb); 1 can whole berry cranberry sauce (1 lb); 1 inch fresh ginger; 3 clove garlic; 0.5 cup apple cider vinegar; 4 tbsp sugar; 0.25 tsp black pepper; 0.5 tsp ground cinnamon; 0.5 tsp ground allspice; salt; 0.25 cup chopped pecans; 0.5 small orange; 1 inch orange rind; 0.5 lemon

Apple cider vinegar, pecans and orange simmered on the stove and spiced with ginger and cinnamon for a South Asian chutney.

3 hr 20 min · Serves 12 · Medium

Method

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Time: Prep 20 min · Cook 180 min · 200 min total
Difficulty: medium

1
Cut ginger into paper thin slices, stack, cut into thin slivers. Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
2
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
20 min
3
Add cranberry sauce and salt. Mix, bring to a simmer. It will be a bit lumpy. Add nuts, orange, peel and lemon juice.
4
Simmer slowly. It will take 2 to 3 hours to thicken. Cool, put in a jar and refrigerate. This will keep for several days and freezes well.
180 min