Today you will learn how to make a delicious cranberry, a spicy cranberry chutney. It’s lovely. It has apples, ginger, jalapeno, cranberry. You’re really gonna like it, so let’s get to making it.
How To Make the Cranberry Sauce With Fresh Ginger
For this recipe, we’re going to start with the apples. In this case, I have them wholly peeled and chopped, and the reason I did that is usually I tend to like to use all of the vegetable or fruit.
For example, I love mashed potatoes with skins. I want all the extra fiber. But in this particular recipe, it just doesn’t quite work as well.
It’s a lot more refined and sweet without the skins, so it’s peeled and cubed. Let them cook on low heat. We want to get them to start to release juices as they cook down, and then we’re going to add in the other ingredients.
So we are just cooking it over low heat.
So now we are going to add some sugar. That’s going to help the apple to pull out more of that moisture and help them kind of continue to cook down.
If you wanted a little bit of a make-ahead tip on this recipe, something you could do is once you chop the apples, you can actually toss them in the sugar and just put them in a Ziploc bag, remove all that air, and store it overnight.
Because you’re going to cook it down, the sugar will kind of help reduce that oxidization that happens with the apples and also pull out that moisture overnight too. So you can make it ahead of that way.
Now they’re starting to boil. So we’ll cook it for a couple of minutes, let that heat keep reducing those apples, softening them, and then we’re going to start adding in our other ingredients.
Okay, so now we’re going to add our cranberries.
We’re going to use the cranberries. And then mix it.
Now we’re going to add our ginger and our orange zest and our minced jalapeno. So add in our minced ginger, our orange zest, and our minced jalapeno.
The thing that’s nice about the jalapeno, it’s not enough to be too spicy. It’s just enough to like kind of I believe even out the sweetness.
So it kind of balances the tart, that ginger, the sugar, the apples, and the cranberries, sort of levels it all out with just a little bit of heat. Then mix it all.
Now just billowing out of the pan. Cover and let it simmer for about 10 minutes so that everything can start to kind of fall apart and meld together.
The reason is that I want to keep the moisture coming out of those apples in the sauce.
It’s going to get too dry otherwise. So just let simmer covered for about 10 minutes, checking on it every few minutes, to stir it around a little bit, making sure it’s not burning or anything, but I want to keep that moisture in there and keep that liquid in there.
Let it cook for about 10 minutes covered. Stir it now and then. You don’t even need to mash anything. The apples and the cranberries will start to fall apart.
In fact, during that 10 minutes, you’ll hear the cranberries pop, which for me, I don’t know, for some reason, I like that noise a lot.
This thing is almost ready to go. It smells so good, and it looks delicious. You can smell that ginger. It’s a thicker chutney.
I think this is a side dish that you want to try.
Learn to make the cranberry sauce with apple and grated ginger at home. It's effortless, Vegan, spicy, and delicious.
- 2 pounds granny smith apples, peeled & chopped
- 12 ounces fresh cranberries
- 2 tablespoons grated ginger
- 1 tablespoon minced jalapeno
- 2 tablespoons orange zest
- 3/4 cup sugar
- Pinch of salt
Add the apples to a saucepot and start cooking them over low warmth for a couple of moments until they begin to mollify. Include the sugar and expand the warmth to medium.
Once the apples have cooked a little and a syrup has formed from the sugar, mix the cranberries. Cook for a few minutes, then add grated ginger, chopped jalapeno, and orange peel. Add a pinch of salt.
Mix everything together and then cover the pot and let the mixture cook for about 10 minutes, stirring every couple of minutes. The apples will break down further, most of the cranberries will pop (it kinda sounds like popcorn), and the flavors will meld.
mash the mixture to obtain the desired consistency. I break some pieces with my spoon, but most of the time I leave them as they are.
Let the mixture cool and enjoy!