A spicy spin on the classic cranberry sauce. This homemade spicy cranberry chutney with jalapeno peppers and bell peppers is a great addition to your Thanksgiving table.
This chutney tastes great served either hot or cold. Vinegar, aromatics, spices and cranberries are slow-cooked into a jammy relish with kick. One bite and you’ll never buy the canned stuff again.
Yield: 3 cups
2 teaspoons vegetable oil
1 shallot, minced
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
2 jalapeño chiles, seeded and minced
1/2 teaspoon salt
3/4 cup water
1/4 cup cider vinegar
1 cup packed brown sugar
12 ounces (3 cups) fresh or frozen cranberries
In a medium saucepan over medium heat, heat oil until just shimmering. Add shallot, pepper, jalapeño, and salt; cook, stirring occasionally, until shallot has softened, about 5 minutes.
Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving.
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