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Cranberry-Ginger Five-Spice Chutney

Recipe courtesy of Maneet Chauhan

From: Food Network Magazine

Recipe courtesy of Maneet Chauhan

Watch how to make this recipe.

From: Food Network Magazine

Cranberry-Ginger Five-Spice Chutney

Name: Cranberry-Ginger Five-Spice Chutney
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
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

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Level: Easy

Total: 1 hr 30 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 30 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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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

Directions

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.