Recipe for Cranberry Chutney with Dried Apricots and Fresh Ginger
Adapted from the recipe for Gingered Cranberry Fig Chutney at food52 by Oui Chef Steve
Makes about 2 cups
Servings: 0
Ingredients
- * 12 ounces fresh cranberries
- * 1 large shallot peeled and minced
- * 1 large fuji or other very crunchy apple, peeled and diced
- * 3/4 cup organic sugar
- * 1/2 cup organic apple juice
- * 1/4 cup dried apricots
- * 1/4 cup balsamic vinegar
- * 2 tablespoons fresh ginger finely minced
- * juice of 1/2 large lemon I used Meyer lemon
- * 1 teaspoon juniper berries crushed with the side of a knife
- *1/2 teaspoon of red pepper flaked- optional
- * pinch of sea salt plus more to taste
- * pinch of ground cinnamon
Instructions
- 1. Add all the ingredients to a cast-iron skillet and bring to a boil.
- 2. Lower the heat to a simmer and cook, stirring often, until the chutney cooks down and thickens (about 20 minutes). Serve warm or chilled.