Cranberry Ginger Chutney recipe
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Ingredients
- 1 ¼ cups white sugar 1 cup orange juice 1 cup white wine vinegar ¼ cup chopped fresh ginger 1 tablespoon orange zest 1 shallot, minced 2 cinnamon sticks ⅛ teaspoon salt 2 (12 ounce) packages cranberries 1 teaspoon vegetable oil 2 teaspoons mustard seeds
Nutrition Info
- 128.5 caloriescarbohydrate: 31.6 gcholesterol: : -fat: 0.7 gfiber: 3.1 gprotein: 0.7 gsaturatedFat: 0.1 gservingSize: -sodium: 28.5 mgsugar: 25 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Ginger Chutney
Directions
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Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet, bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries, continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
Heat vegetable oil in a small pan over medium heat, add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.