Cranberry Chutney

The first time I tasted cranberries were in juice form, and really, all I tasted was sugar. But as my mom became obsessed with cranberries and asked me to bake with them, I tasted and found that they were rather tart, which contrasts well in baked goods. But what else to use them in? Chutney!

I do believe cranberries should be eaten more often than they are.  They have a lot of vitamin C, fiber, and are said to prevent urinary tract infections. They have a rich taste and add variety to the table.

This chutney is inspired by Indian cooking because of the ginger, garlic and serrano chilly in the same place, and I think that the spiciness carries well with the sugar and the cranberry's tartness. I eat this chutney with flatbread or tiki (potato cakes) but it goes well as a sandwich spread and anything else that needs perking up.

This recipe, which takes a total of 10 minutes, makes a small batch, enough to last a week in an air-tight container in the fridge.


Cranberry Chutney
Serves 4

1/2 Tbs / msk canola (rapeseed) or olive oil
1 1/2 tsp / tsk ginger, grated
1 tsp / tsk garlic, grated
Half a serrano chili or a pinch of chili powder (optional)
1 cup / 2 dl cranberries or lingonberries, (frozen or fresh)

3-4 Tbs / msk sugar

1/2 cup / 1 dl water

salt

In a pan on medium-low, heat oil and add the ginger, garlic and chilies and cook for 30 seconds. Add cranberries, sugar, salt and water. Cook on high heat until thickened, about 5 - 8 minutes. Store in an air-tight container in the fridge.