Cranberry-Orange Chutney
Ingredients
- 1 qt raw whole cranberries
- 1 orange peel, finely chopped
- 2 oranges, peeled & segmented
- 4 garlic cloves, minced
- 1 small white onion, diced
- 2 tbsp olive oil
- ¼ cup raw sugar
- ½ cup Zante currant (tiny seedless dried raisins)
- 2 tbsp apple cider vinegar
- 1 tbsp ginger, fresh or powdered
- 1 tsp ground cloves
- 1 tbsp cinnamon
- 1 tsp ground black pepper
- 1 tsp sea salt
How-to
- Pre-heat skillet on medium heat
- Add olive oil
- Lower or turn off heat and add onion, garlic and cranberries
- Add orange peel
- Shake the pan. Cranberries will start to pop. When berries start to emit juice, turn the heat up a little bit. Careful not to burn
- Add segmented orange flesh to pan
- Squeeze orange and peels to get the juices into the pan
- Turn up heat just a bit
- Add sugar and Zante currants
- Stir and add apple cider vinegar, simmer
- Add ginger, cloves, cinnamon, black pepper, pinch of sea salt
- Continue to cook and stir until cranberries are soft
- Once all cranberries have burst, remove from heat
- Adjust sweetness once chutney cools