Name: Cranberry Ginger Chutney with Thai Chiles
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Minced shallot - 1 tablespoon; Minced garlic - 1 teaspoon; Cider vinegar - ½ cup; Brown sugar - ⅓ cup; Apple juice - ¼ cup; Orange juice - ¼ cup; Fresh cranberries - 2 cups; Chopped tart apple - 1 cup; Raisins - ¼ cup; Whole fresh Thai chile pepper - 1; Grated fresh ginger root - 1 teaspoon; Ground cloves - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Salt, or more to taste - ¼ teaspoon

Ingredients for - Cranberry Ginger Chutney with Thai Chiles

1. Minced shallot 1 tablespoon

2. Minced garlic 1 teaspoon

3. Cider vinegar ½ cup

4. Brown sugar ⅓ cup

5. Apple juice ¼ cup

6. Orange juice ¼ cup

7. Fresh cranberries 2 cups

8. Chopped tart apple 1 cup

9. Raisins ¼ cup

10. Whole fresh Thai chile pepper 1

11. Grated fresh ginger root 1 teaspoon

12. Ground cloves ¼ teaspoon

13. Ground cinnamon ¼ teaspoon

14. Salt, or more to taste ¼ teaspoon

How to cook deliciously - Cranberry Ginger Chutney with Thai Chiles

1 . Stage

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 . Stage

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 . Stage

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.