- 1 1/4 cups white sugar
- 1 cup orange juice
- 1 cup white wine vinegar
- 1/4 cup chopped fresh ginger
- 1 tablespoon orange zest
- 1 shallot, minced
- 2 cinnamon sticks
- 1/8 teaspoon salt
- 2 (12 ounce) packages cranberries
- 1 teaspoon vegetable oil
- 2 teaspoons mustard seeds
- Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
- Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.
09/09/2019
recipepes.com
cranberry ginger chutney, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
