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Chef Ming's Ginger-Cranberry Chutney

Servings 3 cups
Author Chef Ming

Ingredients

  • 1 large red onion, diced into 1⁄4-inch pieces
  • 1 jalapeño, minced (with seeds if you like spicy, otherwise remove seeds and pith)
  • 2 tbsp. peeled, minced ginger
  • 2 cups fresh cranberries
  • 1 orange, zest and juiced
  • 1 cup brown sugar
  • 1/4 cup tamari (to keep gluten-free) or soy sauce
  • grapeseed oil for cooking
  • kosher salt and freshly ground black pepper, to taste

Instructions

  • In a saucepan coated lightly with oil over med-high heat, sauté the onions, jalapeno, and ginger until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper.
  • Add cranberries, orange juice, zest, sugar, and tamari, and stir. Simmer for 25-30 minutes, stirring occasionally until cranberries are melted.  Check again for seasoning, may need more sugar if cranberries are super tart.
  • When cool, transfer to a container, cover, and store in the fridge for up to two weeks.
  • Re-heat for serving.
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