This spicy cranberry chutney is a bold, savory-sweet condiment that elevates any holiday table. Unlike a simple cranberry sauce, it layers tart cranberries with onion, garlic, cider vinegar, and warm spices, then adds natural sweetness from dates, currants, and crystallized ginger. A touch of cayenne provides a subtle kick, while almonds stir in crunch and richness at the finish. It’s fantastic alongside roasted turkey, ham, or lamb, but just as good served with cheese, spooned onto sandwiches, or even as an accompaniment to Indian curries. Make a batch ahead of time—the flavors deepen as it sits, and it keeps beautifully in the fridge or freezer.
INGREDIENTS:
2 cups water
1 cup sugar
1/2 cup cider vinegar
1 medium onion, chopped
1 large garlic clove, minced
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cayenne
4 cups fresh cranberries
1 cup pitted dates, chopped
1 cup dried currants
2/3 cup light brown sugar
1/2 cup crystallized ginger, chopped
1 cup sliced blanched almonds
METHOD:
In a large saucepan, combine the water, sugar, vinegar, onion, garlic, cinnamon, allspice, and cayenne. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5 minutes to soften the onion and allow flavors to blend.
Add the cranberries, dates, currants, brown sugar, and crystallized ginger. Return to a boil, then lower the heat and simmer uncovered for 10 minutes, stirring occasionally, until the cranberries begin to burst and the mixture thickens.
Stir in the almonds and cook for 1 minute more. Remove from heat.
Spoon the hot chutney into sterilized jars and seal. Let cool, then refrigerate. The chutney will keep well for several weeks in the refrigerator and can also be frozen for longer storage.
YIELD: About 5-6 cups
