This cranberry chutney is a twist on traditional recipes for cranberry sauce and is sure to become your favourite! It is sweet, but not too sweet, with a hot and smoky kick from the addition of red onions, chipotle chili peppers and fresh ginger. Cardamom is the unsuspected delight here – it gives the chutney its gorgeous fragrance and really brings the flavours together. Vegan or carnivore, everyone will love this cranberry chutney and it just happens to be suitable for vegans.
From start to finish, you can make this chutney in under 20 minutes! Refrigerated, the chutney will keep well for about 3 months but it also freezes beautifully. By all means double or triple the recipe and make it ahead so that you will have a few extra jars to give to family and friends during the holidays.
- 12 oz. fresh cranberries
- 1 orange
- 1/2 cup maple syrup, scant
- 1 tbsp. fresh ginger root, minced
- 1 tsp. chipotle chili in adobo, finely chopped
- ¼ cup red onions, finely chopped
- 1 tsp. cardamom
- pinch salt
Zest the orange and peel, discarding peel. Remove seeds and as much pith as possible. Cut orange into thin slices and then into 1/2-inch pieces.
Combine the chopped oranges with the remaining ingredients in a saucepan and cook over a medium heat. Cranberries will begin to pop after 4-5 minutes. Continue cooking the cranberries at a steady, soft-rolling boil for another 3-5 minutes. The mixture will start to thicken as the cranberries open. Do not let the mixture dry out. Remove from heat.
Cool to at least room temperature and spoon chutney into sterilized jars. Refrigerate up to 3 months or store in the freezer up to 6 months.
The adobo sauce generally contains tomato puree and a variety of different spices, including a small amount of sugar and oil, usually soybean oil. If you are worried about the sugar and oil contained in the adobo sauce, try substituting dried ground chipotle peppers. Add just a little to start – abut 1/4 tsp and increase the amount as necessary until you reach the level of heat you want.
Generally, I recommend buying whole cardamom pods and grinding the seeds contained within the pods for the freshest and most fragrant spice. However, I was able to get away with using the ground cardamom I had in my cupboard because it happened to be super fragrant.
This recipe was inspired by a similar recipe at Epicurean Odyssey.