 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 48 |
|
This is my mom's recipe for cranberry chutney. As a kid I didn't like it, but now that my tastes are more refined, I LOVE IT! I have no idea where she got it though, probably from a magazine somewhere. I'm not really sure of the serving size as my mom has always made this, but I do know it makes a lot! Ingredients:
2 tablespoons oil |
1 onion, diced |
3 garlic cloves, chopped |
4 cups cranberries (1 package) |
1/2 cup dried cranberries (or other) |
1/2 cup dark brown sugar |
1 1/2 cups cranberry juice |
1/4 cup balsamic vinegar |
1/4 cup port wine |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon allspice |
1 cinnamon stick |
1 slice fresh ginger (nickel sized slice) |
2 cloves |
Directions:
1. saute the onion in the olive oil.
2. when they are golden brown, add the garlic and saute for another 2 minutes-ish. Don't let it burn! It doesn't taste good then and you'll have to start over.
3. Add in the rest of the ingredients and simmer until thick.
4. You can store it in your fridge for a few weeks or in your freezer for a few months.
|
|