Cranberry Ginger Chutney with Thai Chiles
Use a Thai chile pepper in a cranberry chutney that is bursting with apple, orange, and cinnamon flavors to add a little heat to your holiday dinner table.
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.
ArnoldGreg January 30, 2024
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