A holiday feast wouldn’t be complete without a condiment that adds an exciting pop of flavor, and this Cranberry-Chili Chutney does just that. Perfect for Christmas, this chutney combines the tartness of fresh cranberries with the sweetness of cherries and a hint of heat from red chili, creating a blend that’s both unique and festive. It’s the ideal companion for rich holiday dishes like roasted lamb, adding a sweet, spicy, and tangy contrast that enhances each bite.

This chutney brings together a medley of holiday flavors, with warming spices like cinnamon, cloves, and ginger that give it a seasonal flair. The addition of apple cider vinegar adds brightness, while the mix of granulated and brown sugar balances everything with just the right amount of sweetness. Whether served as a topping for meats or as a vibrant addition to a cheese board, this Cranberry-Chili Chutney will quickly become a holiday favorite, impressing guests with its bold flavor and versatility.

Preparation:

• Rinse the cranberries and cherries under cold water. Remove the stems from the cherries, pit them, and cut the cherries in half.

• In a medium saucepan, combine the cranberries, cherries, finely chopped red onion, and red chili pepper.

• Stir in the apple cider vinegar, granulated sugar, brown sugar, ground cinnamon, ground cloves, ground ginger, and a pinch of salt.

• Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a boil, reduce the heat to medium-low and let the chutney simmer gently for about 15-20 minutes, or until it thickens and the fruits are softened. Stir occasionally to prevent sticking.

• Remove the chutney from the heat and allow it to cool to room temperature. Transfer to a serving bowl.

• Serve and enjoy!