Cranberry Chutney
Ingredients
- 1 tablespoon vegetable oil
- 2 large shallots finely chopped
- 1 small garlic clove finely chopped
- 1 package (12 ounces) fresh cranberries (frozen, unthawed cranberries will also work)
- 2/3 cup granulated sugar
- 3 tablespoons apple cider vinegar
- 1 teaspoon fresh ginger peeled and finely chopped
- 1 heaping teaspoon whole grain mustard
- ½ teaspoon salt
Instructions
- Heat oil in a medium saucepan over medium heat.
- Add shallots and garlic and cook until softened, approximately 1-2 minutes.
- Add in remaining ingredients and cook over medium heat, stirring often, for approximately 10 minutes or until berries pop and mixture reduces a bit.
- Pour chutney into a heatproof bowl. Allow to cool, then cover bowl with plastic wrap and chill. Chutney will thicken as it cools.
Notes
Makes approximately 2 cups