Cranberry-citrus chutney is a flavorful and zesty addition to a holiday menu.
It is great when served with a Thanksgiving turkey, ham, duck, pork, roast beef and even with meatballs, bringing a fresh note to the Swedish dish. i like to use this chutney replacing a mayonnaise when making a sandwich or wrap.
Did you ever think to add a dollop of this bright sauce to your bowl of ice cream, exploring a new taste? oh, it is really bursting delicious!
Ginger, citrus and balsamic vinegar give this chutney an exceptional taste. The combination of sweet, sour and spicy is refreshing and wonderful.
- 12 oz (350 g) cranberries (you can use frozen cranberries, do not defrost)
- 1 citrus fruit (I use ½ grapefruit and ½ orange)
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1 tbsp finely chopped fresh ginger
- 1 tbsp balsamic vinegar
- Black pepper
- Pinch of allspice
- Pinch of cayenne pepper
- ¼ cup water
Cut the top and the bottom of the grapefruit and the orange so the citruses could stand. With a sharp knife peel them from the top to the bottom. Cut out the segments between the pith. Cut each segment into 2-3 pieces.
In a saucepan, mix cranberries, sugar, water, and the juice squeezed from the citrus leftovers.
Bring to boil over high heat. Reduce heat and simmer over low heat for about 10-12 minutes, stirring gently, until the cranberries start to burst.
Add balsamic vinegar, slices of orange and grapefruit, ginger, salt, ground black pepper, allspice, cayenne pepper and cook for another 5 minutes.
The chutney could be served ‘as is,’ or slightly crushed with a potato masher, if desired.
- Note :
Different varieties of cranberries and citrus fruits could have different acidity: correct the amount of sugar according to your taste, as necessary.
Cook with pleasure and enjoy the world!