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Cranberry Habanero Chutney

by Ann
4 comments

Cranberry Habanero Chutney

My friend had an antelope roast to cook, and I suggested we make a cranberry roast, remembering one my sister made years ago for a Christmas dinner, but of course I didn’t have the recipe she used. So I googled it, found one I thought would be good, and emailed it to her. She cooked the roast for dinner on Friday night–we were invited to join them.


I noticed at the end of the recipe I had sent her, it said “serve with cranberry chutney” … hmm, cranberry chutney. And I happen to have some habanero jelly my other friend gave me … hmm … this sounds good.

This chutney was just perfect with the cranberry roast. I think it would also go well with beef, venison or pork. It’s also yummy spread on hot, fresh bread.

Cranberry Habanero Chutney

Cranberry Habanero Chutney

Adapted from Closet Cooking

Ingredients:

  • 1 onion (peeled and chopped)
  • 2-3 cloves garlic, peeled
  • 1/4 cup candied ginger
  • 1 (12 ounce) package fresh cranberries
  • 1 apple (peeled, cored and diced)
  • 1/4 cup habanero jelly (or other pepper jelly)
  • 1/4 cup maple syrup
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 jalapeno pepper (finely diced–optional. Depends on how hot you like it! You may want to see how hot it is with the pepper jelly first, than add jalapeno to taste.)
  • 1/2 cup cranberry-raspberry vinegar (or apple cider vinegar)

Directions:

  1. Put onion, garlic, and candied ginger in a handi chopper or food processor and chop into tiny bits.
  2. Pour the mixture into a medium saucepan, add remaining ingredients and cook on medium high heat for about 20 – 30 minutes or until thickened.
  3. Store in the refrigerator.

Cranberry Habanero Chutney

This recipe was shared at Trick or Treat Tuesdays and Tastetastic Thursdays.

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4 comments

Amy January 1, 2012 - 10:32 am

Wow! I didn’t know people ate antelope? I must live under a rock haha! I am sure this chutney made it delicious, it sounds amazing! The color is beautiful as well, and I love the combination of flavors going on here with the ginger and habanero!

Reply
Ann from Sumptuous Spoonfuls January 1, 2012 - 10:02 pm

LOL Amy … yes up here in the midwest in “hunting land” we eat all sorts of strange animals! The chutney is such a delicious combinations of flavors … and the color is just gorgeous.

Reply
Savory Simple January 2, 2012 - 12:32 am

I love the sweet and spicy flavor combination here! Yum… Happy New Year!

Reply
Jocelyn January 4, 2012 - 11:31 am

This sounds sweet and spicy all in one…love it. And love how bright it is in your pics. Thank you so much for sharing with Trick or Treat Tuesdays.

Reply

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