Cranberry Habanero Chutney

My friend had an antelope roast to cook, and I suggested we make a cranberry roast, remembering one my sister made years ago for a Christmas dinner, but of course I didn’t have the recipe she used. So I googled it, found one I thought would be good, and emailed it to her. She cooked the roast for dinner on Friday night–we were invited to join them.

I noticed at the end of the recipe I had sent her, it said “serve with cranberry chutney” … hmm, cranberry chutney. And I happen to have some habanero jelly my other friend gave me … hmm … this sounds good.

This chutney was just perfect with the cranberry roast. I think it would also go well with beef, venison or pork. It’s also yummy spread on hot, fresh bread.

Cranberry Habanero Chutney

Adapted from Closet Cooking

Ingredients:

• 1 onion (peeled and chopped)
• 2-3 cloves garlic, peeled
• 1/4 cup candied ginger
• 1 (12 ounce) package fresh cranberries
• 1 apple (peeled, cored and diced)
• 1/4 cup habanero jelly (or other pepper jelly)
• 1/4 cup maple syrup
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 jalapeno pepper (finely diced–optional. Depends on how hot you like it! You may want to see how hot it is with the pepper jelly first, than add jalapeno to taste.)
• 1/2 cup cranberry-raspberry vinegar (or apple cider vinegar)

Directions:

This recipe was shared at Trick or Treat Tuesdays and Tastetastic Thursdays.