Cranberry-Orange Ginger Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast. Cooking Light, NOVEMBER 2006. olive oil, shallots, fresh ginger, fresh orange juice, cranberries, cider vinegar, kosher salt, allspice cvt Ingredients:
1 teaspoon olive oil |
1/2 cup minced shallots |
1 tablespoon (finely chopped peeled) fresh ginger root |
1/4 cup fresh orange juice |
2 cups (fresh or frozen) cranberries, thawed |
1/2 cup sugar |
2 tablespoons cider vinegar |
1/8 salt or 1/4 teaspoon kosher salt |
1/4 teaspoon ground allspice |
Directions:
1. Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.
2. Yield: 6 servings (serving size: 1/4 cup)
3. CALORIES 102 (7% from fat); FAT 0.8g (sat 0.1g,mono 0.6g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 81mg; FIBER 1.6g; IRON 0.3mg; CARBOHYDRATE 24.1g
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