Recipe: Smoked Serrano Cranberry Chutney
This is a unique alternative to the usual cranberry chutney found on many Thanksgiving holiday feast tables.
- 1/2 cup water
- 1/2 cup orange juice
- 1 1/2 cups fresh or frozen cranberries
- 1 cup brown sugar
- 1/4 cup minced shallot
- 4 x whole smoked Serrano chiles, destemmed, seeded and minced
- 1/4 cup small diced dried apricots
- 2 Tbsp. minced crystallized ginger
- 1 Tbsp. Urfa crushed red pepper
- 1 tsp. ground Chinese cinnamon
- 1/2 tsp. Ground Jamaican Allspice
- 1 Tbsp. apple cider vinegar
This chutney is spicy but the heat mellows over time. For a milder version, use half the amount of suggested Serrano and Urfa.
In a small saucepan, bring water and orange juice to a boil. Stir in cranberries and brown sugar. Reduce to a simmer and stir in the remaining ingredients. Continue simmering, stirring occasionally, until the sauce thickens and heavily coats the back of a spoon, about 15 to 20 min. Delicious served warm, room temperature or chilled. Transfer to an airtight container and store in refrigerator until ready to serve.
Makes a great accompaniment to roast pork, chicken or turkey. Delicious with roasted squash or potatoes. Use leftovers on grilled cheese or quesadillas. This is the perfect dipping sauce for the Butternut Squash Stuffed Arancini (Rice Balls).