Home Made Cranberry Christmas Chutney | scrap cooking | Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar provides acidity at a lower cost.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are easier to find and store.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger powder

Ground ginger is more convenient and has a longer shelf life.

Welcome to the kitchen and introduction to the recipe.

Toast 20 black peppercorns, 4 cardamom pods, a couple pieces of star anise, and a piece of mace in a pan over medium heat, stirring every 30 seconds until fragrant.

Chop half a shallot and set aside in a bowl.

Peel a small piece of ginger using a spoon and slice it thinly.

Create a spice bundle using the toasted spices and the ginger, placing them in a coffee filter and tying it off.

Cut pears around the core and add them to the bowl with the chopped shallot.

In a pot, combine 1 cup of brown sugar with 2.5 cups of pears and cranberries, adding a couple tablespoons of water to help caramelize the sugar.

Turn the heat to high and stir until the sugar begins to foam.

Add the spice bundle and apple cider vinegar, cooking for about a minute before adding the cranberries.

Bring the mixture to a boil, then reduce the heat to low-medium and add a big pinch of salt.

Let the chutney simmer for 1-2 hours, stirring occasionally, until thickened.

Cool the chutney and check the seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary