Recipes
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 tablespoons diced shallot or substitute sweet onion
- 1/2 teaspoon minced garlic
- 4 teaspoons minced ginger
- 1/2 cup port or substitute cranberry or pomegranate juice
- 1 cup orange juice
- 1 cup water
- 2 cups fresh cranberries
- 1 cup cane sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- In a medium saucepan, heat olive oil over medium heat and sauté shallot until translucent.
- Add garlic and ginger. Sauté briefly. Add port and bring to a simmer.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer until cranberries pop open and mixture thickens, about 15 minutes. Mash slightly with potato masher. Cool.
Chef's Narrative
This chunky, slightly sweet chutney has a hint of orange and spices. Perfect as a side dish or spread on a sandwich or wrap.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 1g, Saturated: 0g, Trans Fat: 0g, Sodium: 125mg, Potassium: 94mg, Carbohydrate: 34g, Dietary Fiber: 0g, Protein: 6g
Allergens:
N/A
Chef's Narrative
This chunky, slightly sweet chutney has a hint of orange and spices. Perfect as a side dish or spread on a sandwich or wrap.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 1g, Saturated: 0g, Trans Fat: 0g, Sodium: 125mg, Potassium: 94mg, Carbohydrate: 34g, Dietary Fiber: 0g, Protein: 6g
Allergens:
N/A
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Ingredients
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