November 04, 2006 | Suanne | Comments 0
Cranberry Chutney
In line with the same theme, Minoo also made a dish with cranberries and orange juice on the same day I made the Cranberry Bread. She made a Cranberry Chutney. The Cranberry Chutney is great with turkey or chicken. This homemade Cranberry Chutney is flavored with ginger and garlic.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- 2 cups cranberries (frozen is ok)
- 10 tablespoons sugar
- 1/2 cup orange juice
- 1 tablespoon cider vinegar
- coarse salt and ground black pepper to taste
Click on the link below for the instructions.
Instructions
 In a small saucepan, heat oil over low heat. Cook the ginger and garlic until softened, about 3 minutes. |
 Add in the cranberries, sugar, orange juice and vinegar. |
 Cook over medium heat until most of the berries have burst and the mixture has thickened. This takes about 8 minutes. Season with salt and pepper. |
The Cranberry Chutney can be stored in the refrigerator in a container for up to 2 weeks.
Categorized Under: 2006 • Vegetarian
