Directions
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.
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Ingredients
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2tablespoonsextra virgin olive oil
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4tablespoonsdiced shallotor substitute sweet onion
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1/2teaspoonmincedgarlic
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4teaspoonsmincedginger
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1/2cupportor substitute cranberry or pomegranate juice
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1cuporange juice
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1cupwater
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2cupsfresh cranberries
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1cupcane sugar
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1/2teaspoonground allspice
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1/2teaspoonground cinnamon
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1/2teaspoonkosher salt
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