Cranberry Ginger Chutney with Thai Chiles Good Recipes

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Cranberry Ginger Chutney with Thai Chiles

"The fresh ginger and Thai chile supply this sweet-and-sour cranberry chutney some exceptional warmness, and it's the ideal supplement to roasted rooster or recreation. Garnish with a couple of sparkling chiles for a pretty impact."

Ingredients :

1 tablespoon minced shallot
1 teaspoon minced garlic
1/2 cup cider vinegar
1/three cup brown sugar
1/4 cup apple juice
1/four cup orange juice
2 cups clean cranberries
1 cup chopped tart apple
1/four cup raisins
1 entire sparkling Thai chile pepper
1 teaspoon grated fresh ginger root
1/four teaspoon ground cloves
1/four teaspoon ground cinnamon
1/4 teaspoon salt, or extra to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

Slowly warmth shallot and garlic in a heavy pot with a lid over very low warmness until they release some moisture but now not yet browned, about three minutes.
Stir cider vinegar, brown sugar, apple juice, and orange juice collectively inside the pot with the shallot and garlic; deliver to a simmer at the same time as stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
Bring the liquid to a boil, lessen warmness to low, and simmer till the mixture thickens and the cranberries are smooth, eight to 10 minutes. Remove and discard the chile pepper. Add salt to choice.

Notes :

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