Sweet and Tangy Cranberry Chutney

This tangy and versatile cranberry chutney is the perfect condiment for roasted meats, poultry, or grilled fish. It's also a delicious addition to a cheeseboard or charcuterie platter.

Cranberry chutney is a classic holiday condiment, but it's also a great way to use up fresh cranberries that are in season during the fall and winter months. This recipe is for a simple and easy-to-make chutney that has just the right balance of sweetness and tartness. The orange juice and maple syrup add sweetness, while the cinnamon, ginger, and salt provide a warm and spicy flavor. The finished chutney can be stored in the refrigerator for up to 2 weeks, so it's a great make-ahead condiment to have on hand for holiday gatherings or any other occasion.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 12 oz fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine the cranberries, orange juice, maple syrup, cinnamon, ginger, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until the cranberries have softened and the sauce has thickened.
2. Remove from heat and let cool slightly before serving.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

Why It Works

• The combination of cranberries, orange juice, and maple syrup creates a sweet and tangy flavor that is perfect for pairing with savory dishes.
• The cinnamon, ginger, and salt add a warm and spicy flavor to the chutney, which helps to balance out the sweetness.
• The chutney is easy to make and can be stored in the refrigerator for up to 2 weeks, making it a great make-ahead condiment.