Texas cranberry chutney is the perfect sweet and slightly spicy addition to any holiday table. Replace the traditional cranberry sauce with this tangy cranberry chutney and watch it disappear in no time!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 8
Ingredients
12ouncesfresh or frozen cranberries(If frozen, no need to thaw)
Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.
In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil; reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.
Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness - if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)
Remove from heat, add jalapeño (or jalapeños, depending on how hot you want your chutney to be) and green onions. Cover and allow to chill in the fridge for at least 2 hours, though overnight is best.
Notes
Leave the seeds and ribs in the jalapeños for a spicier chutney.
Store in an airtight container in the refrigerator for up to 4 days. The flavors get better with time, so I recommend making the day before you plan to serve it if you are able!