Unfortunately, it’s the end of cranberry season in North America. The good news is that they’re on sale at your grocery store so stock up now. (They hold up well frozen).
Cranberries are the alpha dogs of berries. Whatever you add them to, they will be the hero adding brightness and acidity. When making this type of chutney no other acidic elements like lemon, lime or vinegar are necessary. Try the finished product on top of pinto bean burgers, turkey burger, meatloaf or dals.
Prep Time: 5 minutes
Cook Time: 15 minutes
1 cup fresh or frozen cranberries
1 cinnamon stick
2 oz raisins
1 T ginger paste
½ cup sugar
1 cup water
Method: Bring water & sugar to a boil then reduce heat to low. Add in all other ingredients. Cranberries will begin to burst within a few minutes. The overall color will darken and the cranberries will lose their shine. Liquid should reduce. Final texture will be semi-thick. If you’d like a thinner relish, add more water at the beginning