Cranberry Chutney

From the kitchen of Carly

Tart cranberries collapse into a glossy chutney balanced with pineapple juice, brown sugar, and warm spice. Golden raisins add chewy sweetness while vinegar and red pepper flakes keep things bright and slightly spicy. Make it ahead; flavors deepen overnight.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1"1 (12-ounce) package fresh or frozen (dont thaw) cranberries", 1 cup unsweetened pineapple juice
  • 13/4 cup packed light brown sugar
  • 11/2 cup golden raisins
  • 11/2 cup apple cider vinegar
  • 11/2 teaspoon hot red-pepper flakes
  • 11/4 teaspoon ground cloves
  • 11/2 teaspoon salt

Instructions

  1. Combine all ingredients in a 2-quart heavy saucepan.

  2. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.

  3. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).

  4. Chill chutney, covered, at least 8 hours for flavors to develop.