Spicy Cranberry Chutney

Name: Spicy Cranberry Chutney
Yield: Serves 12 (Makes about 3 cups)
Cuisine: American
Ingredients: 2 teaspoons, vegetable oil; 1 , shallot, minced; 1 , red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces; 2 , jalapeño chiles, seeded and minced; 1/2 teaspoon, salt; 3/4 cup, water; 1/4 cup, cider vinegar; 1 cup, packed brown sugar; 12 ounces (3 cups), fresh or frozen cranberries

15 comments

Appears in Cook's Illustrated November/December 2011

For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

SERVES12 (Makes about 3 cups)

TIME45 minutes, plus 1 hour cooling

has video

WHY THIS RECIPE WORKS

There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar,...

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