Hot & Sweet Cranberry-Tangerine Chutney
Hot & Sweet Cranberry-Tangerine Chutney
Emily C. Swantner
Yield: Makes about 2 cups
This is a refreshing change from the standard cranberry sauce. It works well with lamb,
pork and poultry.
1 12-ounce bag cranberries, washed
2 small tangerines (unpeeled), halved, seeded, cut into 1/2-inch wedges
¼ cup minced onion
1 cup sugar
1 tablespoon grated fresh ginger
1 teaspoon chipotle puree, or to taste
1 teaspoon ground cardamom
⅓ teaspoon kosher salt
⅓ cup walnuts, toasted and chopped
Method
Combine all the ingredients, except the walnuts in a large, heavy non-aluminum saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat and boil until the cranberries pop, 5-6 minutes. Remove from heat and stir in the nuts.
When the chutney is completely cool, spoon into sterilized jars. Cover and refrigerate.
Let chutney ripen for at least two days before serving. Serve at room temperature.
The chutney will keep well for up to 3 months in the refrigerator stored in a glass jar with a tight-fitting lid. Just give it good stir before using.