Cranberry Chutney
Source
Martha StewartServings/Yield
--Ingredients
- 1 tablespoon evvo
- 2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 2 cups cranberries
- 10 tablespoons sugar
- ½ cup orange juice
- 1 tablespoon cider vinegar
Method
In a small saucepan, heat oil over low heat. Cook ginger and garlic until softened, about 3 minutes.
Add cranberries, sugar, orange juice, and vinegar. Cook over medium heat until most of the berries have burst and mixture has thickened, about 8 minutes. Season with salt and pepper. Refrigerate, covered, up to 2 weeks.