Cranberry-orange chutney
2
Point(s)
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
32
Difficulty
Moderate
You'll need canning jars for this East Indian-inspired condiment.* It's great alongside roasts, on top of baked potatoes or with eggs of any variety.
Ingredients
Fresh cranberries
3¼ cup(s), whole, fresh
Uncooked shallot(s)
1 medium, minced
Uncooked celery
3 rib(s), medium, ribs, halved lengthwise and then thinly sliced
Garlic
1 medium clove(s), minced
Packed light brown sugar
¾ cup(s)
Red-wine vinegar
¾ cup(s)
Sugar
½ cup(s)
Unsweetened orange juice
¼ cup(s)
Ginger root
1 Tbsp, fresh, minced
Mustard seed
1 Tbsp
Orange zest
1 Tbsp, finely grated
Lemon zest
1 Tbsp, finely grated
Table salt
1 tsp
Red pepper flakes
½ tsp