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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is absolutey wonderful on a turkey sandwich and of coarse with a turkey dinner, and also great with pork, and it is so easy to make, much better than the canned stuff! The amount of sugar listed for this recipe will make a tart chutney, if you prefer a sweeter taste then add in more sugar. Plan ahead the chutney must stay in the refrigerater overnight before using, and also will keep in the fridge for about 1 week. Just a warning, the cranberries will pop when cooking! Ingredients:
4 large shallots, coarsley chopped |
2 tablespoons oil (not olive oil) |
1 (12 ounce) bag fresh cranberries (can use frozen) |
2/3 cup sugar (more if desired) |
1/4 cup cider vinegar |
1 teaspoon minced garlic (no more than 1 teaspoon!) |
1 teaspoon minced fresh ginger |
1 pinch clove (optional) |
1/4 cup orange juice (can use cranberry juice in place of orange juice) |
1/2 teaspoon salt |
black pepper |
Directions:
1. Cook the shallots in oil in a medium saucepan over medium heat; saute until softened (about 3 minutes, cook only the shallots, not the garlic) stirring ocasionally.
2. Stir in all remaining ingredients and stir until the berries pop (about 10-12 minutes).
3. Cool and store covered in the refrigerator.
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