Directions

1. 1

   In a small saucepan, bring the water and orange juice to a boil.

2. 2

   Stir in the cranberries and brown sugar, then lower the heat to a gentle simmer.

3. 3

   Stir in the shallot, Smoked Serrano Chiles (stemmed and seeded), dried apricots, minced Sliced Crystallized Ginger, Crushed Urfa Chiles, Ground Indonesian Cassia Cinnamon, Ground Jamaican Allspice, and apple cider vinegar.

4. 4

   Continue simmering, stirring occasionally, until the cranberries have burst and the chutney has thickened to a jammy consistency, 20 to 25 minutes.

5. 5

   Cool to room temperature before transferring to a sealable jar. Makes about 1½ cups.

6. 6

   A note on heat: this chutney is spicy straight out of the saucepan, but it mellows with time. For a milder version, halve the Serrano chiles and the Crushed Urfa. Serve alongside roast pork, chicken, or turkey, or fold a spoonful into a grilled cheese or quesadilla.