October 7, 2014
Ginger Cranberry Chutney
This savory chutney will please those who find traditional cranberry sauce too sweet.
Yield: Makes 3 Cups
- In saucepan, heat oil over medium-low heat. Add onion. Cook, stirring, 10 minutes. Add ginger. Cook 2 minutes. Add remaining ingredients. Raise heat to medium. When bubbling, reduce heat to maintain simmer. Cook, stirring, until thickened, 8 minutes. Remove from heat and cool. Transfer to lidded glass jar. Refrigerate up to 1 month.