This delicious cranberry chutney is wonderful for Thanksgiving but don’t hesitate to serve it alongside pork roast or chicken or spread it on your turkey sandwich. It may be made in advance and refrigerated up to two weeks.
Ingredients
- 1 teaspoon vegetable oil
- 2 tablespoons minced shallots
- ½ tablespoon minced ginger
- ½ cinnamon stick
- ½ cup champagne vinegar
- 1 cup orange juice
- 1 cup brown sugar
- ⅛ teaspoon cayenne pepper
- ¼ cup golden raisins
- 2 apples, cored, peeled and diced
- 2 cups fresh (or frozen) cranberries
Preparation
Heat vegetable oil in a saucepot over medium heat and sauté shallots, ginger with the cinnamon stick for about 1 minute. Add remaining ingredients, reduce heat to low and cook for 20 to 30 minutes or until liquid is reduced and fruit is tender. Remove cinnamon stick and season to taste. Set aside and serve at room temperature.
