Description
A sweet and tangy cranberry chutney bursting with warm spices, served with toasted bread for a festive and flavorful appetizer or side dish.
Ingredients
Units
Scale
- 2 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 small apple, peeled and finely chopped
- 1/4 cup raisins or dried cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 1 baguette or rustic bread, sliced
- 2 tablespoons olive oil (for brushing bread)
Instructions
- In a saucepan, combine cranberries, orange juice, brown sugar, vinegar, apple, raisins, cinnamon, ginger, cloves, and salt.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes, stirring occasionally, until cranberries burst and mixture thickens.
- Remove from heat and let cool to room temperature. Chutney will continue to thicken as it cools.
- Meanwhile, preheat oven to 375°F (190°C). Arrange bread slices on a baking sheet and brush lightly with olive oil.
- Toast bread in the oven for 8–10 minutes, or until golden and crisp.
- Serve chutney at room temperature with toasted bread slices.
Notes
- Chutney can be made up to a week ahead and stored in the fridge.
- Excellent paired with cheese, roasted meats, or holiday leftovers.
- Try adding chopped nuts or fresh herbs for extra texture and flavor.
Nutrition
- Serving Size: 2 tablespoons chutney with 1 slice bread
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg