because what is life without good food?

Cranberry Habanero Chutney

Cranberry Habanero Chutney

My friend had an antelope roast to cook, and I suggested we make a cranberry roast, remembering one my sister made years ago for a Christmas dinner, but of course I didn’t have the recipe she used. So I googled it, found one I thought would be good, and emailed it to her. She cooked the roast for dinner on Friday night–we were invited to join them.

I noticed at the end of the recipe I had sent her, it said “serve with cranberry chutney” … hmm, cranberry chutney. And I happen to have some habanero jelly my other friend gave me … hmm … this sounds good.

This chutney was just perfect with the cranberry roast. I think it would also go well with beef, venison or pork. It’s also yummy spread on hot, fresh bread.

Cranberry Habanero Chutney

Cranberry Habanero Chutney

Adapted from Closet Cooking

Ingredients:

  • 1 onion (peeled and chopped)
  • 2-3 cloves garlic, peeled
  • 1/4 cup candied ginger
  • 1 (12 ounce) package fresh cranberries
  • 1 apple (peeled, cored and diced)
  • 1/4 cup habanero jelly (or other pepper jelly)
  • 1/4 cup maple syrup
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 jalapeno pepper (finely diced–optional. Depends on how hot you like it! You may want to see how hot it is with the pepper jelly first, than add jalapeno to taste.)
  • 1/2 cup cranberry-raspberry vinegar (or apple cider vinegar)

Directions:

  1. Put onion, garlic, and candied ginger in a handi chopper or food processor and chop into tiny bits.
  2. Pour the mixture into a medium saucepan, add remaining ingredients and cook on medium high heat for about 20 – 30 minutes or until thickened.
  3. Store in the refrigerator.

Cranberry Habanero Chutney

This recipe was shared at Trick or Treat Tuesdays and Tastetastic Thursdays.

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4 responses

  1. Amy

    Wow! I didn’t know people ate antelope? I must live under a rock haha! I am sure this chutney made it delicious, it sounds amazing! The color is beautiful as well, and I love the combination of flavors going on here with the ginger and habanero!

    January 1, 2012 at 10:32 am

  2. LOL Amy … yes up here in the midwest in “hunting land” we eat all sorts of strange animals! The chutney is such a delicious combinations of flavors … and the color is just gorgeous.

    January 1, 2012 at 10:02 pm

  3. I love the sweet and spicy flavor combination here! Yum… Happy New Year!

    January 2, 2012 at 12:32 am

  4. This sounds sweet and spicy all in one…love it. And love how bright it is in your pics. Thank you so much for sharing with Trick or Treat Tuesdays.

    January 4, 2012 at 11:31 am

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