Cranberry Chutney

By Chef Vincent Tropepe


  • 1 cup Apple cider vinegar, unfiltered
  • 1 cupBrown sugar
  • 1/2 tspGround cloves
  • 2Cinnamon sticks
  • 10Dried figs, chopped
  • 12 oz bagFresh cranberries
  • 1Small jalapeno, seeded, minced (roughly 2 tablespoons)
  • 3/4 cupApple, peeled, cored and diced
  1. In a heavy sauce pan set over medium-high heat, bring the apple cider vinegar and sugar to a boil. Reduce heat and simmer until sugar dissolves 2-3 minutes. 
  2. Add cloves, cinnamon, figs, cranberries, jalapeno and apple. Bring back up to a boil then simmer for 15 minutes or until fruit is soft, stirring occasionally. 

**Store in an airtight container for up to 2 weeks. Pairs well with most cheeses.


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