Easy Cranberry Chutney
3
Points®
Temps total: 38 min • Préparation: 10 min • Cuisson: 28 min • Portions: 16 • Difficulté: Facile
A chutney is like a savoury jam; it’s popular in East Indian cooking. This cranberry version is tart and crisp, great with roast chicken or turkey.
Ingrédients
Fresh cranberries
4 cup(s), fresh
Red onion
1 small, minced
Packed brown sugar
¾ cup(s), dark-variety
Red wine vinegar
⅓ cup(s)
Ginger root
2 tbsp(s), fresh, peeled, minced
Mustard seed
2 tsp(s)
Red pepper flakes
½ tsp(s)
Table salt
½ tsp(s)
Instructions
1
In a medium saucepan, combine all ingredients; bring to a simmer, stirring frequently, over high heat.
2
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.
3
Refrigerate until chilled and then cover and store in refrigerator for up to 2 weeks. Yields about 37ml (2 1/2 Tbsp) per serving.
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