Cranberry-Orange Ginger Chutney |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time. Ingredients:
1 teaspoon olive oil |
1/2 cup minced shallot (or green onions) |
1 tablespoon finely chopped peeled fresh ginger |
1/4 cup orange juice |
2 cups fresh cranberries or 2 cups frozen cranberries, thawed |
1/2 cup sugar |
2 tablespoons cider vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon ground allspice |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
2. Add juice, scraping pan to loosen browned bits.
3. Add cranberries and remaining ingredients.
4. Reduce heat; simmer 15 minutes or until slightly thickened.
5. Cover and chill 2 hours.
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