Cranberry Chutney


2 tsp vegetable oil

1 tsp unsalted butter

1 medium onion, diced

1 medium apple, diced

2 tsp jalapeno, finely diced

4 cups cranberries, rinsed and picked over

1-1/4 cups sugar

Zest from 1 orange

1/2 cup fresh orange juiceĀ 

1/4 cup cider vinegar

1/8 tsp ground cloves

1/4 tsp ground allspice

1 teaspoon crystallized ginger, finely chopped

1/2 tsp salt

Freshly ground black pepper to taste


Heat a 3-quart nonreactive saucepan over medium heat. Add the butter and the oil and, when the foam subsides, add the onion. Cook for 6 to 8 minutes or until the onion is lightly browned. Add all of the remaining ingredients and cook covered on medium for 8-10 minutes. Uncover the pan, stir, and lower heat to medium-low. Simmer uncovered, stirring occasionally, for another 10 minutes, or until the apple is cooked through, all of the berries have popped and the mixture is a uniform color.