New Mexico Chile Cranberry Chutney – Top Hat Spice Shop

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New Mexico Chile Cranberry Chutney

From the kitchen of Top Hat Spice Shop

Prep Time / Cook Time

10 minutes / 10 minutes

Cooking Method

stovetop

Yield

10 Servings

Ingredients

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
2 tsp Mild Red New Mexican Chile Powder
1/4 cup dried apricots
3 Tbsp Diced Crystallized Ginger, minced
1/2 Tbsp Crushed Urfa Chiles
1 tsp Ground Indonesian Cinnamon
1/2 tsp Ground Jamaican Allspice
1 Tbsp apple cider vinegar

Steps

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 remaining ingredients. Continue simmering stirring occasionally, until sauce thickens and coats the back side of a spoon.
Serve warm, room temperature, or cold.
Sub Hot Red New Mexican Chile Powder for a spicier version.

Shop the Recipe

Mild Red New Mexican Chile Powder

Hot Red New Mexican Chile Powder Chiles

Crushed Urfa Chiles

Indonesian Ground Cinnamon

Ground Jamaican Allspice

Crystallized Diced Ginger