How To Make Mulled Cranberry Chutney
Love Indian food? We can’t blame you! If you haven’t yet, you might want to trade in your regular condiments and try making your own chutney at home. After all, this savory and often spicy South Asian food item can instantly make all kinds of dishes from Indian cuisine a whole lot better. Use it as a dipping sauce for freshly-made naan bread, as a toast spread, or pair it with curries. So if you’re interested, you’ll have lots of fun playing around with these chutney recipes.
Serves:
Ingredients
- 1 cup cranberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 cinnamon stick
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
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In a saucepan, combine the cranberries, sugar, orange juice, apple cider vinegar, water, cinnamon stick, cloves, nutmeg, and ginger.
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Bring the mixture to a boil over medium heat, stirring occasionally.
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Reduce the heat to low and simmer for about 20 minutes, or until the cranberries have burst and the sauce has thickened.
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Remove from heat and let cool completely before serving.
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Serve with your favorite appetizers or main dishes.
Nutrition
- Calories : 80kcal
- Total Fat : 0g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 0mg
- Total Carbohydrates : 20g
- Dietary Fiber : 2g
- Sugar : 17g
- Protein : 0g
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