Bobby Flay Cranberry Chutney Recipe
The Bobby Flay Cranberry Chutney Recipe is a tangy, sweet and slightly spicy condiment perfect for the holidays.
Ingredients
- 12 ounces fresh cranberries
- 1 medium apple peeled, cored, and chopped
- 1 small onion finely chopped
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
Prepare Ingredients
- Chop apple and onion into small pieces. Rinse cranberries under cold water.
Combine in Saucepan
- In a medium saucepan, combine cranberries, apple, onion, sugar and apple cider vinegar.
Add Spices
- Stir in cinnamon, ginger, salt and red pepper flakes if using.
Cook
- Bring mixture to a boil over medium heat, stirring occasionally.
Simmer
- Reduce heat to low and simmer for 20–25 minutes until cranberries burst and chutney thickens.
Stir Occasionally
- Stir occasionally to prevent sticking and ensure even cooking.
Taste and Adjust
- Taste for sweetness or spice. Add more sugar or vinegar if needed.
Cool
- Remove from heat and let chutney cool slightly.
Transfer
- Serve warm or store in a jar for later use.
Enjoy
- Use as a condiment with roasted turkey, pork or cheeses.
Notes
- Use frozen cranberries if fresh aren’t available.
- Add orange zest for a citrusy twist.
- Spice it up with a pinch of cayenne or chili flakes.
- Make ahead and refrigerate; flavors improve over time.
- Blend lightly for a smoother texture if desired.