Spiced Cranberry Orange Chutney with Roasted Shallots and Ginger

Ingredients

• •1 cup fresh or frozen cranberries
• •1 orange, zested and juiced
• •2 medium shallots, peeled and roasted
• •1 tablespoon fresh ginger, finely grated
• •1/4 cup apple cider vinegar
• •1/2 cup granulated sugar
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground cloves
• •1/4 teaspoon ground allspice
• •1/8 teaspoon ground nutmeg
• •1/4 teaspoon salt
• •1/8 teaspoon black pepper
• •1/4 cup water

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Place the peeled shallots on a baking sheet and roast for 15 minutes, or until softened. Once roasted, let them cool slightly and chop finely.

2. 2

   In a medium saucepan, combine cranberries, orange juice, orange zest, grated ginger, apple cider vinegar, sugar, water, cinnamon, cloves, allspice, nutmeg, salt, and black pepper.

3. 3

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the cranberries have burst and the mixture thickens.

4. 4

   Stir in the finely chopped roasted shallots and cook for an additional 5 minutes.

5. 5

   Remove the saucepan from heat and let the chutney cool to room temperature. It will continue to thicken as it cools.

6. 6

   Transfer the chutney to a clean, sterilized jar and store in the refrigerator until ready to serve. It can be enjoyed warm or cold.