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Cranberry Orange & Ginger Chutney

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“"This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini.”
READY IN:
15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a clean thick bottom pan over medium heat.
  2. Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
  3. Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
  4. Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
  5. Remove from heat and allow to cool.
  6. This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

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