Total Time Prep Time: 15 min. Cook Time: 15-20 min Serves 8-10 servings
This unique chutney will add a burst of flavor to your holiday table with the mild heat and slight citrus flavor of the Old Pueblo Poblano Green Jalapeno Sauce combined with the sweet and tangy cranberries. It pairs wonderfully with roasted meats, turkey, or even as a condiment for sandwiches and cheese platters. Enjoy your holiday meal!
12 oz fresh cranberries
1 medium poblano pepper, roasted, peeled, and diced
2 tablespoons Old Pueblo Poblano Green Jalapeno Sauce
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup water
Zest of one orange
1/4 teaspoon ground cinnamon
Pinch of salt
Start by roasting the poblano pepper. You can do this by placing the pepper directly over an open flame on your stovetop or by broiling it in your oven until the skin is charred and blistered. Once roasted, place the pepper in a plastic bag or a covered bowl to let it steam for about 10 minutes. After steaming, peel the skin off, remove the seeds, and dice the pepper.
In a medium saucepan, combine the fresh cranberries, diced poblano pepper, Old Pueblo Poblano Green Jalapeno Sauce, white sugar, brown sugar, orange juice, water, and orange zest. Stir well to combine.
Add the ground cinnamon and a pinch of salt to the mixture. These spices will complement the mild heat and citrus notes of the jalapeno sauce.
Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the cranberries have burst and the chutney has thickened.
Taste the chutney and adjust the sweetness or spiciness to your preference. You can add more sugar or Old Pueblo Poblano Green Jalapeno Sauce if needed.
Once the chutney has reached your desired consistency and flavor, remove it from the heat and let it cool to room temperature. The chutney will continue to thicken as it cools.
Transfer the Poblano Jalapeno Cranberry Chutney to a serving dish and cover it. Refrigerate until you're ready to serve.