Recipe: Spicy Cranberry Chutney

Mrs. Fields Secrets Spicy Cranberry Chutney
With Thanksgiving right around the corner, I’m going to share a couple of fun recipes over the next two weeks to help add a fun twist to your menu. Today’s recipe is my absolute favorite version of cranberry sauce. This sweet and spicy cranberry chutney adds a wonderful zing to your traditional turkey dinner, and it spices up your turkey sandwiches when you’re making leftovers. I have seen this chutney single-handedly convert people who previously refused cranberry sauce.  Say it with me now: NO MORE CANNED CRANBERRY SAUCE! Try it out and see for yourself.

Spicy Cranberry Chutney
adapted from Claire Robinson

2 jalapeños, finely chopped
4 cups fresh cranberries
1 lime, juiced and zested
1 orange, juiced and zested
2 cups sugar
1/2 cup water
1 teaspoon kosher salt
1 teaspoon black pepper

Directions
Rinse cranberries and place them in a sauce pan, followed by all the other ingredients. Cook on medium-high heat until mixture comes to a boil, stirring frequently. Allow to cook for 1-2 minutes, then reduce heat to a simmer for 40 minutes, stirring occasionally. Mixture should thicken and reduce by about half. Remove from heat and chill until ready to serve.

HINT: If you want to reduce the spiciness, discard some of the jalapeño seeds before adding the peppers to the mix.

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