Monday, November 21, 2011

Mom's Cranberry Chutney

2 tsp fresh ginger
1 tablespoon olive oil
2 minced garlic cloves
2 cups fresh cranberries
10 tablespoons of sugar
1/2 cup orange juice
1 tablespoon cider vinegar
coarse salt

Makes 1 cup

In a small pan heat 1 tablespoon of olive oil over heat

Cook ginger and garlic til softened (about 3 minutes)

Add cranberries, sugar, orange juice, and cider vinegar

Cook over medium heat until most of the berries have burst and mixture has thickened, about 8 minutes

Season with coarse salt and pepper

Refrigerate covered up to 2 weeks

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