Cranberry Chutney

Cranberry Chutney

Prep. 10 mins
Cooking 20 mins
Serving 4
Light

INGREDIENTS Measurements

  

1 cup sugar syrup
2 cups cranberry
1 teaspoon chopped garlic
2 Tablespoons chopped onion (shallots)
1/2 teaspoon grated ginger
1/2 teaspoon orange zest
1/4 cup apple vinegar
1-2 hot peppers (optional)
Salt and pepper to taste

METHOD

  

  • - Heat syrup in a sauce pan over medium high heat.
  • - Add the rest of ingredients, season with salt and pepper, let boil.
  • - Reduce heat and simmer for about 15 to 20 minutes or until thickened.
  • - Remove from heat and cool completely.
  • - Ladle into sterilized jar and refrigerate.

CHEF NOTES

  • • You can add a bit of ground cinnamon, cloves and allspice.

  • • You can keep the hot peppers whole or chopped (optional)

TAGS

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