Spicy Cranberry Chutney (easy oven recipe!)

This is cranberry sauce chutney! And it’s baked in 1 pan so completely handsfree! Just add all ingredients including some untried chili, cinnamon and Garam masala to a sultry dish and bake! Stovetop option in notes

This cranberry chutney is moreover part of my Indianized Thanksgiving spread. This gets baked in the oven. In fact, the whole spread is pretty hands-free.

We torch many of the dishes for this spread in the oven, so that there’s much less standing virtually and sautéing things on the stove. Instead of cooking this cranberry chutney in a pan, I just add all of it to a sultry dish, and torch it. It’s simple as that!

After baking, you simply mash it a little bit to get an wonderful, jammy texture, and the cranberry chutney is ready. If you prefer to melt your chutney on the stovetop, see the notes in the recipe vellum for those cooking directions.

For the spread the chickpea loaf has Indian spices, and the gravy is a quick mix and swash butter chikin sauce that you’ll moreover use as the glaze for the meatloaf. The veggie side is spiced, glazed carrots, and the cranberry sauce is made into this quick dump and torch cranberry chutney with garam masala and untried chili widow to it. For the Spinach pastry, we are using spinach and vegan surf cheese, but the spinach is spiced like saag or palak tofu, so it has all those flavors going and is succulent and creamy.

Why You’ll Love Cranberry Chutney

• easy oven recipe — no standing over the stove!
• sweet cranberry with spicy chilis and savory garam masala
• no chopping or slicing!
• naturally gluten-free, soy-free, nut-free, and oil-free

Ingredients

• 4 cups fresh or frozen (unthawed) cranberries (from 2 [10-oz.] pkg.)

• 1 cup granulated sugar 

• ½ teaspoon kosher salt 

• ½ teaspoon black pepper

• 2 rosemary sprigs, plus more leaves for garnish

• ½ cup (4 oz.) Prosecco

Directions

1. Place cranberries, granulated sugar, salt, pepper, and rosemary sprigs in a saucepan; bring to a boil over medium-high, stirring occasionally. Boil, stirring occasionally, until cranberries begin to release their juices and sugar dissolves, about 15 minutes. Add Prosecco. Boil, stirring occasionally, until liquid is syrupy and cranberries break apart easily when mashed with a wooden spoon, 15 minutes.

2. Remove from heat, and cool to room temperature, about 30 minutes. Remove and discard rosemary sprigs. Cover chutney, and refrigerate until chilled, at least 4 hours. Let come to room temperature, about 30 minutes. Garnish with rosemary leaves, and serve. Store, covered, in refrigerator up to 1 week.