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.

_MG_8833_edited-1

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

_MG_8824_edited-1

Click on the link below for the instructions.


Instructions

_MG_8825_edited-1In a small saucepan, heat oil over low heat. Cook the ginger and garlic until softened, about 3 minutes.
_MG_8827_edited-1Add in the cranberries, sugar, orange juice and vinegar.
_MG_8831_edited-1Cook 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.

One thought on “Cranberry Chutney

  1. Pingback: Chow Times » Three-Ginger Pear Chutney

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s