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Cranberry Chutney
8-10
Ingredients
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2 Tbsp. STAR® Extra Virgin Olive Oil
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2/3 cup coarsely chopped shallots
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2 tsp. each minced garlic and fresh ginger
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1 (12 oz.) bag fresh or frozen and thawed cranberries
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1 cup sugar
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1/4 cup water
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1/4 cup STAR® Seasoned Rice Vinegar
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1/2 tsp. each salt and pepper
Instructions
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1.
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.
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2.
Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.
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3.
Serve when ready.
