This pretty (and surprisingly easy to make) chutney is the perfect addition to the Thanksgiving table and would also be wonderful on a cheese plate.
- 2 teaspoons extra virgin olive oil
- 1 medium shallot, minced
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
- 2 cups pomegranate juice
- 1/2 cup agave
- 1/4 cup apple cider vinegar
- 2 tablespoons pomegranate molasses
- 2 12-ounce bags fresh cranberries, or frozen cranberries, thawed
- 1 cup fresh pomegranate arils
Place the oil in a large saucepan over medium-high heat. Add the shallots, ginger, cardamom, cloves and salt and saute for 2 to 3 minutes until the shallots are soft and fragrant. Add the juice, vinegar, agave, pomegranate molasses, and cranberries and bring to a boil. Reduce the heat to medium and simmer until the cranberries have burst and the chutney has thickened, about 15-20 minutes. Add the arils and cool the chutney to room temperature before transferring it to glass jars. Refrigerate the chutney until ready to use.