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.