Cranberry Chutney
Cranberries are cooked with diced apples and figs, then infused with Chinese five spice for a sweet, savory, and slightly spiced condiment with plenty of texture. It’s a more interesting alternative to classic cranberry sauce for your Thanksgiving table, which is simply simmered with sugar.
Servings 8
Calories 162kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium shallot diced
- 1 12-ounce bag cranberries
- ½ cup granulated sugar
- ½ cup Brown sugar
- ½ cup Apple cider vinegar
- 1 large granny smith apple peeled and diced
- 5 dried figs chopped
- 1 lemon zested and 2 tablespoons juice
- 1 teaspoon Chinese five spice powder
- Kosher salt as needed
- Black pepper as needed
Instructions
- Heat a medium sauce pot over medium heat, add the oil and heat through. Add the shallot and sauté, stirring occasionally until soft and translucent, about 5 minutes.
- Add the cranberries, sugar, brown sugar, apple cider vinegar, apple, figs, lemon zest and juice and Chinese five spice with ½ cup (118g) of water.
- Bring to a simmer then lower heat to medium-low until the cranberries burst and the texture turns jammy, about 12 minutes. Season with salt and pepper.
- Remove from heat and let cool slightly, then serve.
Notes
Cranberry chutney can be made a few days ahead, which frees up stove space on Thanksgiving. Check my Thanksgiving make-ahead recipes for more dishes you can prepare early.
Nutrition
Calories: 162kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 6mg | Potassium: 106mg | Fiber: 1g | Sugar: 31g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.5mg
