Spicy Cranberry Chutney (easy oven recipe!)
User Reviews
5
Spicy Cranberry Chutney (easy oven recipe!)
Description
This chutney starts by mixing fresh or frozen cranberries with maple syrup, sugar, cinnamon, salt, garam masala, minced green chili, garlic powder, lemon juice, lemon zest, and a bit of water. The combination is baked covered to gently cook and soften the cranberries, creating a thick, jammy consistency. Mashing after baking smooths the texture further and allows for adjustment of sweetness and consistency.
The resulting chutney delivers a lively, spiced flavor profile with the cranberries’ bright tartness softened by sweeteners and warmed by aromatic spices and fresh citrus elements. The chopped green chili provides a subtle heat that enhances the other flavors without overpowering.
It pairs well with roasted meats, cheese platters, or as a spread. The chutney can also be prepared on the stovetop for a quicker version, using similar cooking and mashing steps to reach the desired texture.
The recipe is naturally free from gluten, soy, nuts, and oil, accommodating various dietary needs. Adjust sugar and chili amounts to suit personal taste preferences.
Ingredients
- 10 ounces cranberries fresh or frozen
- 3 tablespoons maple syrup
- 1 tablespoon sugar or more, to taste
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon garam masala
- 1/2 hot green chili finely chopped, like serrano or Indian chili
- 1/4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup water
Instructions
- Preheat the oven to 400° F (205° C).
- Add all of the ingredients to an 8x5” or similar-sized baking dish. If you're doubling this recipe, increase the size of the baking dish, as well, so that the cranberries are stacked about 2 high, but not any more. You also don’t want to use too large a baking dish, where the cranberries are just in a single layer, because then they'll turn crispy instead jammy.
- Mix everything in the baking dish really well, cover the dish with parchment paper, then put it into the oven. Bake for 30 minutes or longer, until the cranberries are very tender and easily mash when you press them.
- Remove the baking dish from the oven. Then, using a spatula, mash the cranberries and mix really well until they reach a jammy texture. (I usually add a few teaspoons more sugar at this point, while the mixture is still hot ). Press and mix it, so that it gets even more jammy. adjust consistency with water if needed. Garnish with some black pepper and serve.
Notes
- For stovetop preparation, cook ingredients partially covered for about 10 minutes, mash cranberries when tender, and cook a minute more to thicken.
- Add extra water if the chutney thickens or dries too much during stovetop cooking to maintain a jammy consistency.
- This chutney is naturally gluten-free, soy-free, nut-free, and oil-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Sodium | 99mg | 4% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 16mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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