Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Recipe

My Chipotle Cranberry Chutney

My Chipotle Cranberry Chutney

Sign up to save this recipe to your profile
(1)
Total: Active:
PREVIOUS: Cranberry Pomegranate Smash NEXT: Cranberry "Spread"

Ingredients (8)

  • 12 oz Cranberries (fresh or frozen)
  • 2/3 cup sugar
  • 3 shallots
  • 1/2 cup orange juice
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 3 chipotle peppers (dried or in adobo - see note below)
  • 1 TB oil

Summary

I wanted a cranberry sauce that wasn’t too sweet and packed some punch… so this is what I came up with after some experimenting.

It’s good with roast turkey or ham, but even better on leftover sandwiches…

Instructions

  1. 1Cook the shallots in oil in a saucepan over medium heat until translucent. Garlic, ginger and peppers. Cook until just frangrant – one minute or so. Add the cranberries and all other ingredients. Simmer until the cranberries have broken down and it reaches the desired consistency (about 10 to 15 minutes).
  2. 2This sauce cans very well – just use normal canning techniques. If canned, it will keep for more than a year. Otherwise, it keeps well in the refrigerator for a long time (well through the Thanksgiving to Christmas holidays).
  3. 3(If using dried chipotles, toast them on a dry griddle until puffy and fragrant (don’t let them blacken). Chop finely. If using chipotles in adobo sauce, just chop the chiles finely.)
Load Comments