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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.

Course Sauces
Cuisine gluten-free, vegan, vegetarian
Keyword cranberries chutney, cranberry chutney, savoury cranberry chutney
Cook Time 20 minutes
Servings 6
Calories 104 kcal
Author Ana Stanciu

Ingredients

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

Instructions

  1. Add all the ingredients into a medium saucepan, and bring to boil over medium heat.

  2. Simmer uncovered for 15 minutes over low heat.

  3. Serve warm, or let cool completely before transferring into an airtight container.

  4. Keep into the refrigerator for up to 2 weeks.