Cranberry-Orange Chutney

Cranberry-Orange Chutney

(10 servings)    Printable Version
  • 1 teaspoon olive oil
  • 1/2 cup minced shallots
  • 1 Tablespoon filely chopped peeled ginger (optional)
  • 1/4 cup orange juice
  • 2 cups frozen cranberries (thawed)
  • 1/2 cup sugar
  • 2 Tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook about 3-4 minutes or until golden, stirring occasionally. Add juice and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits. Add cranberries and remaining inredients. Reduce heat to low and simmer 15 minutes or unitl slightly thickened. Cover and chill 2 hours.


Try this on Toast - or on roasted turkey leftovers!

Mr Breakfast would like to thank discolover for this recipe.

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