Ingredients
Method
- In a medium saucepan over medium-high heat, combine the apple cider and brown sugar. Stir constantly until the sugar has completely dissolved and the mixture begins to bubble.
- Reduce heat to low and let it simmer for about 5 minutes, stirring occasionally, until the liquid reduces slightly and becomes syrupy.
- In a small bowl, whisk the cornstarch with cold water until smooth. Slowly pour the slurry into the saucepan while stirring vigorously to prevent clumping.
- Continue to cook for another 2-3 minutes, stirring constantly, until the chutney thickens enough to coat the back of a spoon. It should have a glossy appearance.
- Remove the pan from the heat immediately. Stir in the lemon juice, cinnamon, cloves, cranberries, and pecans. The residual heat will warm the fruit and nuts without making them mushy.
- Let cool for 10 minutes before serving; it will continue to thicken as it cools. Transfer to a jar if not using immediately.
Nutrition
Notes
The secret is finishing it with a splash of balsamic vinegar off the heat; it adds depth without turning sweet or sticky. I keep jars of this on hand for cheese boards and roast chicken because it bridges the gap between holiday indulgence and everyday simplicity.