Description
Caramelized onions and warming spices give this eclectic cranberry-apple chutney its sweet and savory zing while jalapenos bring the heat.
Ingredients
Scale
- 2 tablespoons neutral oil (grapeseed, canola, etc.)
- 1 medium red onion, chopped (about 2 cups)
- 1/2 teaspoon coarse salt, plus more to taste
- 1 cup water
- 1/2 cup packed light brown sugar
- 1 12-ounce bag fresh or frozen whole cranberries
- 1 medium jalapeno pepper, seeded and minced
- 1 medium Granny Smith apple, peeled, cored, and diced (about 1 1/3 cups)
- 1/2 cup golden raisins
- 3 tablespoons apple cider vinegar
- 1 small clove garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
Instructions
- In a large skillet over medium heat, heat the oil and add the onions. Season with 1/2 teaspoon salt. Saute, stirring occasionally, until the onions are golden and caramelized, about 20 minutes. Set the onions aside in the pan.
- Meanwhile, in a large saucepot over medium-high heat, combine the water, brown sugar, cranberries, jalapeno, apple, raisins, vinegar, garlic, cinnamon, ginger, allspice, and cloves. Bring the mixture to a boil and then reduce the heat to simmer. Cook, stirring often, until the chutney has thickened to a chunky consistency and reduced by about half, about 25 minutes.
- Remove the pot from the heat, stir in the caramelized onions, and season to taste with additional salt. Transfer to an airtight container or half-pint jars, and cool to room temperature before covering and refrigerating.
- This chutney may be stored in the fridge for 10-14 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Chutney
- Method: Stovetop
- Cuisine: Condiment
Keywords: cranberry, apple, caramelized red onion, chutney