Cranberry Chutney with Pomegranate Balsamic Vinegar
Transform ordinary meals into something extraordinary with Cranberry Chutney with Fresh Pomegranate Dark Balsamic Vinegar ! A recipe from my Mom with a Branch and Vines twist. This vibrant chutney combines tart cranberries, fresh citrus and the rich, tangy depth of pomegranate dark balsamic vinegar. The magic happens as the flavors meld together, creating a sweet and savory condiment that pairs beautifully with roasted meats, creamy cheeses, or crusty bread. Perfect as a festive side or a unique appetizer, this chutney is a delicious way to add a burst of flavor to any occasion. Get ready to savor the perfect balance of tangy and sweet in every bite!
Cranberry Chutney with Fresh Pomegranate Dark Balsamic Vinegar
15 min
15 min
10
Sides
Ingredients
- 1 cup (4 oz.) Dried figs, coarsely chopped
- 2 cups cranberries
- 1 navel orange (8 oz.), peeled & coarsely chopped
- 1 1⁄2 cups sugar
- 1/4 cup tablespoons Pomegranate Dark Balsamic Vinegar (or any fruit vinegar)
- 1/4 cup sherry
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon grated fresh ginger
- 1/8 teaspoon allspice
Directions
Step 1
Coarsely chop the dried figs and peeled orange. Gather all other ingredients.
Step 2
Combine all ingredients in a large stainless-steel saucepan and bring to a boil. Reduce heat to medium and cook for 15-18 minutes, stirring occasionally, until the mixture thickens and the liquid becomes syrupy.
Step 3
Remove from heat and let the chutney cool completely. Transfer to a container and serve as a condiment or store for later use.