This cranberry chutney is a twist to the classic recipe, infused with the savory and spicy flavors of the Caribbean. Your turkey and Thanksgiving guests will thank you for it.
You can make this cranberry chutney with as many of the following ingredients as you like; keep it simple or add loads of flavor. With warm spices and heat from the hot pepper, it is guaranteed to be tasty.
The process is surprisingly simple and you may use fresh or frozen cranberries.
Spectacular with your turkey, but we have also eaten this cranberry chutney with ham sandwiches on the ensuing days after thanksgiving.
A great addition on left over holiday ham and roast turkey sandwiches.
You may also like these other chutney recipes:
Caribbean Inspired Cranberry Chutney
This chutney is a twist to the classic recipe, infused with the savory and spicy flavors of the Caribbean. Your turkey will thank you for it.
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Servings: 12
Calories: 89kcal
Ingredients
- 12 oz cranberries 12 oz (4 cups), fresh or frozen
- 1 cup water 250ml
- 1 cup sugar 200gm
- 1 orange juiced
- 1 tablespoon minced culantro
- 1 tablespoon minced garlic
- 1 teaspoon roasted ground cumin
- 1 hot pepper minced
- 2 cinnamon sticks optional
- 4 cardamom optional
- 4 cloves optional
- Pinch salt
Instructions
- Pick through cranberries, discarding any that are damaged or bruised. Place in a colander and rinse thoroughly.
- In a medium saucepan, add water and remaining ingredients and bring to a boil.
- Reduce heat to a simmer and cook, stirring often, until all cranberries burst, about 10-15 minutes, or until your desired consistency and thickness. Keeping in mind that it thickens as it cools.
- When cool transfer to a container and keep in the refrigerator until ready to use. Can be made up to 2 weeks in advance.
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Nutrition
Calories: 89kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 63mg | Fiber: 2g | Sugar: 19g | Vitamin A: 77IU | Vitamin C: 15mg | Calcium: 16mg | Iron: 1mg
