CRANBERRY SUNSHINE CHUTNEY
This sunny twist on a traditional holiday condiment is great on feast day, but even better as a topping on a baked sweet potato or leftovers. It is sure to brighten up a cold, wintry day.
Servings: 2 cups
Ingredients
- 3 to 4 whole clementines or mandarin oranges
- 2 tablespoons water
- 1 cup diced onion
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 pound cranberries fresh or frozen (note: frozen cranberries need not be defrosted)
- ½ cup raisins
- ¾ cup brown sugar
Instructions
- Quarter oranges and process in food processor until they are finely diced, then set aside.
- Add water, onions, and salt into large saucepan and cook 3 to 5 minutes until onions soften and much of the liquid has evaporated.
- Add spices and cook until the aroma is released, about a minute or 2.
- Add cranberries, raisins, oranges, and sugar. Cook until cranberries have popped and the sauce has thickened, about 10 to 15 minutes.
Notes
A serving of chutney is about 2 tablespoons to ¼ cup.
