Go Back
–+ servings
Print Recipe

Gingered Cranberry Chutney

A savoury cranberry chutney recipe to replace the classic cranberry sauce on your Thaksgiving dinner, while also being a great pairing fro your cream cheese toasts and cornbread.
Cook Time20 minutes
Course: Sauces
Cuisine: Gluten-Free, Vegan, Vegetarian
Keyword: cranberries chutney, cranberry chutney, savoury cranberry chutney
Servings: 6
Calories: 104kcal
Author: Ana Stanciu

Ingredients

  • 4 cups fresh cranberries
  • 2 tablespoon raisins
  • 1 red onion finely diced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • 4 cloves
  • 1 anise star
  • 1 tablespoon freshly grated ginger
  • ½ cup water
  • 2 cardamom pods
  • 1 tsp turmeric
  • ¼ teaspoon cayenne
  • 1 garlic clove crushed

Instructions

  • Add all the ingredients into a medium saucepan, and bring to boil over medium heat.
  • Simmer uncovered for 15 minutes over low heat.
  • Serve warm, or let cool completely before transferring into an airtight container.
  • Keep into the refrigerator for up to 2 weeks.

Nutrition

Calories: 104kcal