Easy Cranberry Chutney
4 cup(s), fresh
Uncooked red onion(s)
1 small, minced
Packed brown sugar
¾ cup(s), dark-variety
Red wine vinegar
2 tbsp(s), fresh, peeled, minced
Red pepper flakes
- In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
- Reduce heat to low and continue simmering, slowly, until thickened and almost jam-like, stirring occasionally, about 20 to 25 minutes. Pour into a glass or nonreactive, heat-safe bowl.
- Refrigerate until chilled and then cover and store in refrigerator for up to 2 weeks. Yields about 37ml (2 1/2 Tbsp) per serving.