Cranberry Chutney

Name: Cranberry Chutney
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 2 cups (approx)
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

Submitted by Kittencalrecipezazz

"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!"

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Ready In:: 22mins
Ingredients:: 11
Yields:: 2 cups (approx)

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

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.
Stir in all remaining ingredients and stir until the berries pop (about 10-12 minutes).
Cool and store covered in the refrigerator.