Cranberry-Orange Ginger Chutney
"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."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
6
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
- Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
- Add juice, scraping pan to loosen browned bits.
- Add cranberries and remaining ingredients.
- Reduce heat; simmer 15 minutes or until slightly thickened.
- Cover and chill 2 hours.
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RECIPE SUBMITTED BY
Lori Ann D
North Liberty
I live just outside Iowa City, Iowa... home of the University of Iowa (Go Hawkeyes!). In my former life, I was a Marketing Manager for Ladies' Home Journal magazine, but am now a stay-at-home mom. My husband and I have been married?15 years and have a 12-yr old son, as well as 5-yr old twin boys!!! ?We all love to be in the kitchen! While I tend to rely on recipes, my husband is more of a throw-it-together/experimental kind of cook (it usually turns out great!). I make a weekly menu, but it's never the same. Cookbooks and recipes are a passion, so I always have something new on the menu. That's why I love Food.com so much!
