A delightful twist on traditional cranberry sauce, this Cardamom Cranberry Chutney offers a harmonious blend of tart cranberries and warm cardamom spice. Perfect as a condiment for roasted meats, sandwiches, or as a spread for crackers, this recipe adds a unique flair to any holiday table.
Ingredients:
- 1 pound fresh cranberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon ground cardamom
- 1 cinnamon stick
- Zest and juice of 1 orange
- 1/4 cup chopped crystallized ginger (optional)
Instructions:
- In a medium saucepan, combine the cranberries, sugar, water, ground cardamom, cinnamon stick, orange zest, and orange juice.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, or until the cranberries burst and the mixture thickens, stirring occasionally.
- Remove the saucepan from heat and discard the cinnamon stick.
- If desired, stir in the chopped crystallized ginger for an extra layer of flavor.
- Allow the chutney to cool completely before transferring it to a serving dish.
- Serve chilled or at room temperature alongside your favorite dishes. Enjoy!
This Cardamom Cranberry Chutney can be made ahead of time and stored in the refrigerator for up to one week. The flavors will continue to meld and intensify over time, making it even more delicious with each passing day.