Spicy Cranberry Chutney

Passed to your plate by Ben Madson

I started making this years ago because no one at my holiday meals made or brought cranberries. I love the taste, but hate the gelatinous goop that comes out of a can. So I took matters into my own hands. The appetizer idea was a happy accident that has become the most popular way to have this.

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Ben Madson
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 bag fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • finely minced hot pepper as much as you like, of whatever kind you like ... I’ve used Jalapenos in the past but this year I used Carolina Reapers!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 bag fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • finely minced hot pepper as much as you like, of whatever kind you like ... I’ve used Jalapenos in the past but this year I used Carolina Reapers!
Instructions
  1. In a large sauce pan, dissolve the sugar in the orange juice over medium heat.
  2. Stir in the berries and minced pepper. Keep stirring until berries start to pop. This should take about 10 minutes. Then you can start to pop them manually with the back of your spoon too.
  3. Remove from heat and allow to cool and thicken, and you’re done.
  4. Serve over a block of softened cream cheese with crackers (plain Wheat Thins are good) as an appetizer, or just as a side dish next to the turkey
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