Jalapeño-Cranberry Chutney |
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Prep Time: 16 Minutes Cook Time: 12 Minutes |
Ready In: 28 Minutes Servings: 48 |
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Serve this spicy chutney as an appetizer with cream cheese and crackers or as an accompaniment to chicken, turkey, pork, or fish. Ingredients:
1 (12-ounce) package fresh cranberries |
1 medium tangerine, cut into 8 wedges and seeded |
1/2 cup red wine vinegar |
1/4 cup chopped shallots (2 large) |
1/2 cup sugar |
1/4 cup minced seeded jalapeño pepper (3 peppers) |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.
2. Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently. Serve chutney warm or chilled.
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