Tart, slightly spicy, and just a bit sweet, our cranberry chutney has an intriguing hint of cacao from Taza’s Roasted Cacao Nibs, which are a perfect pairing with the bright fruit flavors of cranberry and orange. This easy chutney makes a great holiday condiment, or a fun DIY gift to bring to hosts or hostesses.
Makes 1 pint
1 teaspoon vegetable oil
1 serrano pepper, finely chopped
1 garlic clove, finely chopped
10 ounces cranberries, thawed if frozen
Juice of 1 orange
1/4 cup vinegar
1/4 cup brown sugar
1 tablespoon Taza Roasted Cacao Nibs
2 tablespoons maple syrup
Salt and pepper, to taste
1. Heat oil in a saucepan over medium high heat until shimmering, then add serrano pepper and garlic and cook until fragrant, about 2 minutes. Add remaining ingredients and bring to a simmer. Cook for 12-15 minutes at medium-low heat until cranberries are soft. Season to taste with salt and pepper, adding additional brown sugar if desired.