Ingredients for Cranberry Sauce Hot Chutney
- Orange
- Orange Juice
- 12 ounces fresh or frozen cranberries
- White Sugar
- Brown Sugar
- Maple Syrup
- Apple
- Golden Raisin
- Apple Cider Vinegar
- Ground Ginger
- Ground Cinnamon
- Ground Allspice
- Ground Nutmeg
- Crushed Red Pepper Flakes
- 1-2 teaspoons hot sauce (optional, adjust to your preferred heat level)
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How to Make Cranberry Sauce Hot Chutney
- Combine all ingredients in a large saucepan over medium heat.
- Bring the mixture to a rolling boil, stirring frequently.
- Reduce heat to low, and simmer gently, stirring occasionally, for 15-20 minutes, or until the sauce has thickened to a jam-like consistency and the cranberries have burst. A wooden spoon should leave a trail that doesn’t immediately fill in.
- Remove from heat and allow to cool slightly before transferring to a bowl or jar.
- Refrigerate for at least 2 hours to allow the flavors to meld and the sauce to fully thicken. This step is crucial for optimal flavor and texture.
- Store in an airtight container in the refrigerator for up to 2 weeks, or freeze in individual portions for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
71g
Fat
0g
Carbs
6g