| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons coconut oil or olive oil
- 2 tablespoons panch phoron (Bengali five-spice blend)
- 1 pound cranberries, thawed if frozen
- 1 cup packed light brown sugar
- 1/2 cup distilled white vinegar
- 2 tablespoons grated peeled fresh ginger
- 1/2 teaspoon chili powder
- Kosher salt
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
- Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 232 |
| Total Fat | 5 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 39 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 332 mg |
Reviews
I just made this… First off, I really am not a cranberry sauce fan….until now!! This is amazing. I watched this on throw down with Bobby Thanksgiving and the way the judges reacted I thought I’d give it a try…. It’s the best I’ve ever had!! Maneet, you are a goddess of flavor