Spice up your Thanksgiving turkey with this cranberry + orange + jalapeño chutney. Oh, and did we mention, there's also a hint of smokey bacon??
CRANBERRY + ORANGE + JALAPENO CHUTNEY
1 piece of bacon, chopped
1/2 cup shaved red onion
2 tablespoons apple cider vinegar
1/2 teaspoon salt
1 teaspoon olive oil
1/4 teaspoon grated ginger
1/2 jalapeño, seeded and sliced in thin strips
12 ounces fresh cranberry
2-3 tablespoons fresh squeezed orange juice (about 1/2 an orange)
1/2 cup sugar
In small sauté pan, render bacon fat (cook over medium-low heat until bacon is golden, about 10 minutes). Remove bacon pieces and reserve for later use. Increase heat to medium-high and add onion and salt. Cook for approximately 5 minutes until softened and browning. Add vinegar and cook 1-2 minutes longer.
Meanwhile, in a saucier pan, heat olive oil over medium heat. Add ginger and jalapeño, and sauté until fragrant, about 1 minute. Add cranberries and orange juice. Cook for approximately 10 minutes, stirring frequently and mashing as you stir. Add onions and sugar and continue cooking and mashing until desired consistency (typically about 5 minutes longer).