Description
Spiced Cranberry Ginger Kumquat Chutney adds just the sass your Thanksgiving or other wintery meal needs. Jewel-like in color, this chutney not only delivers a sweet-tart-spicy contrast to turkey and mashed potatoes, but it also saves a very beige meal from being oh-so-brown.
Ingredients
12-ounce bag fresh cranberries (about 3 cups)
2 cups kumquats, sliced (1 dry pint)
1 cup sugar
4 ounces unsweetened applesauce
2 Tablespoons lemon juice
1 cup dried cranberries
1/2 cup chopped crystallized ginger
1 teaspoon Frontier Co-op organic vanilla extract
1/2 teaspoon Frontier Co-op organic Vietnamese cinnamon
1/2 teaspoon Frontier Co-op ground Jamaican allspice
1/2 teaspoon Frontier Co-op organic ground turmeric root
1/2 teaspoon salt
1/4 teaspoon Frontier Co-op coarse grind black pepper
Instructions
In a medium non-reactive saucepan, combine the cranberries, kumquats, sugar, applesauce, and lemon juice. Cook over moderate heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer. Reduce the heat to low and cook, stirring often, until the cranberries begin to pop, about 5 minutes.
Add the dried cranberries, crystallized ginger, vanilla extract, cinnamon, allspice, turmeric, salt, and pepper. Continue simmering until the fruit is softened and the chutney is slightly thickened, about 5 minutes more.
Remove from heat and let cool completely. Refrigerate, covered, and serve at room temperature.
Notes
Serving Suggestions: This is great with roast meats, slathered on a sammie, or served alongside or atop cheeses. If you warm it up, it will thin a bit and it makes the best glaze for your Christmas ham.
Substitutions: For kumquats: use the zest of one medium orange and chop the flesh coarsely, pith removed. For applesauce: chop one apple, any variety.
This post contains affiliate links.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: condiments
- Method: stovetop
- Cuisine: American
Keywords: cranberry chutney, ginger