This Spicy Chipotle Cranberry Chutney is a tangy and zesty delight. It blends sweet cranberries with a kick of chipotle for a tasty, bold flavor that pairs well with savory dishes!
It’s perfect for holiday feasts, and let’s be real—who doesn’t love a little spice in their life? I like to slather it on turkey sandwiches for a yummy twist. Yum!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are best, but frozen ones work just as well. They’re a bit easier to find off-season. Just be sure to wash them before use!
Chipotle Pepper: For heat, one chipotle pepper does the trick, but feel free to add more if you like it spicy. If you can’t find chipotle in adobo, you can use a teaspoon of smoked paprika to get a similar smoky flavor.
Sugars: I use a mix of granulated and brown sugar for depth of flavor. If you’re watching sugar intake, consider using a sugar substitute like stevia, just adjust the quantity to taste.
Vinegar: Apple cider vinegar gives a nice balance. If you don’t have it, white vinegar or balsamic vinegar can also work. Use what you have on hand!
Onion: I prefer using yellow onion for its mild flavor, but red onion is a great substitute. It adds a bit of color too!
How do I master the cooking technique for chutney?
Cooking chutney is all about balancing flavors and textures. Start by simmering the sugars and vinegar to create a syrup. This helps the sugars dissolve and infuses the vinegar’s flavor.
- Use medium heat until the mixture simmers. Stir regularly to avoid sticking.
- After adding cranberries and spices, bring to a boil for a bit, then lower the heat and simmer. This gentle cooking allows the cranberries to burst and meld with the other ingredients.
- Stir often to prevent burning and to help the chutney thicken. You want it to be a nice, spreadable consistency when cooled.
Letting it cool in the jar allows the flavors to deepen, making it more delicious!
Spicy Chipotle Cranberry Chutney
Ingredients You’ll Need:
- 12 oz (340g) fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 1 chipotle pepper in adobo sauce, finely chopped (adjust to taste)
- 1 tablespoon adobo sauce (from canned chipotle peppers)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Optional: zest of one orange
- Optional garnish: fresh rosemary or thyme sprig
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of cooking. After cooking, allow at least 2 hours for the chutney to chill in the fridge and let the flavors come together. So, in total, you’ll need about 2.5 hours to enjoy this delicious treat!
Step-by-Step Instructions:
1. Mix the Base:
In a medium saucepan over medium heat, combine the granulated sugar, brown sugar, and apple cider vinegar. Stir the mixture until the sugars dissolve and it starts to simmer gently. This creates a sweet sauce base for your chutney!
2. Cook the Aromatics:
Add the finely chopped onion and minced garlic to the pan. Cook them together for about 3-4 minutes, or until the onion is soft and fragrant. This step adds depth to the flavors of your chutney.
3. Combine the Main Ingredients:
Now, it’s time to stir in the cranberries, chopped chipotle pepper, adobo sauce, ground cinnamon, cloves, ginger, salt, and the optional orange zest if you’ve chosen to use it. Mix everything well so the cranberries are evenly coated.
4. Simmer the Chutney:
Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently, stirring occasionally, for about 15-20 minutes, or until the cranberries burst and the chutney thickens beautifully.
5. Cool It Down:
Remove the chutney from the heat and let it cool in the pan for a bit. As it cools, it will thicken even more, making for the perfect spread!
6. Jar It Up:
Transfer the chutney into a clean jar or airtight container. If you’d like, add a lovely garnish of a fresh sprig of rosemary or thyme on top for a little extra flair.
7. Chill and Serve:
For the best flavor, refrigerate the chutney for at least 2 hours before serving. This step allows all the delicious flavors to meld together! Enjoy it with roasted meats, on cheese platters, or as a spicy condiment on your sandwiches.
With its smoky and sweet kick, this Spicy Chipotle Cranberry Chutney will surely be a favorite at your table!
Can I Use Frozen Cranberries for This Chutney?
Absolutely! Frozen cranberries work just as well as fresh ones. Just make sure to rinse them a bit before using to remove any ice crystals. There’s no need to thaw them beforehand; they can go straight into the pot!
How Can I Adjust the Spice Level?
If you prefer a milder chutney, start with half a chipotle pepper and taste as you go. You can always add more if you want extra heat! Alternatively, swap out the chipotle for a milder pepper, like poblano, for a less intense spice.
How Long Does This Chutney Last in the Fridge?
Store your chutney in an airtight container in the refrigerator for up to 2 weeks. Just make sure it’s cooled completely before sealing it up. You can also freeze the chutney for up to 6 months—just thaw it in the fridge when you’re ready to use it again!
Can I Make This Chutney Ahead of Time?
Yes! This chutney is perfect for making ahead of time. It actually tastes better once it has had time to sit and let the flavors meld together. Make it a few days in advance and store it in the fridge for the best results!