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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious. Ingredients:
1 1/4 cups white sugar |
1 cup orange juice |
1 cup white wine vinegar |
1/4 cup chopped fresh ginger |
1 tablespoon orange zest |
1 shallot, minced |
2 cinnamon sticks |
1/8 teaspoon salt |
2 (12 ounce) packages cranberries |
1 teaspoon vegetable oil |
2 teaspoons mustard seeds |
Directions:
1. Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
2. Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.
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