Cranberry Chutney
Serves 8-10 This Cranberry Chutney recipe makes a nice addition to the dinner table, with it’s sweet but semi-sour taste, it complements almost any dish! #STARFineFoods Ingredients: 2 Tbsp. STAR® Extra Virgin Olive Oil 2/3 cup coarsely chopped shallots 2 tsp. each minced garlic and fresh ginger 1 (12 oz.) bag fresh or frozen and thawed cranberries 1 cup sugar 1/4 cup water 1/4 cup STAR® Seasoned Rice Vinegar 1/2 tsp. each salt and pepper Instructions:In saucepan, heat olive oil over medium-high. Add shallots and sauté until translucent, stirring occasionally. Add garlic and ginger and sauté 30 seconds longer. Stir in remaining ingredients and bring to boil.
Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.
Serve when ready.
Ingredients
- 2 Tbsp. STAR® Extra Virgin Olive Oil
- 2/3 cup coarsely chopped shallots
- 2 tsp. each minced garlic and fresh ginger
- 1 (12 oz.) bag fresh or frozen and thawed cranberries
- 1 cup sugar
- 1/4 cup water
- 1/4 cup STAR® Seasoned Rice Vinegar
- 1/2 tsp. each salt and pepper
Instructions
In saucepan, heat olive oil over medium-high. Add shallots and sauté until translucent, stirring occasionally. Add garlic and ginger and sauté 30 seconds longer. Stir in remaining ingredients and bring to boil.
Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.
Serve when ready.
In saucepan, heat olive oil over medium-high. Add shallots and sauté until translucent, stirring occasionally. Add garlic and ginger and sauté 30 seconds longer. Stir in remaining ingredients and bring to boil.
Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.
Serve when ready.
Serves: 8-10
