Cranberry Chutney
All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 15 MIN
COOKING 30 MINUTES + 30 MINUTES REST
MAKES 500 ML (2 CUPS)
INGREDIENTS
- 30 ml (2 tbsp.) canola oil
- ½ red onion, chopped
- 2 celery sticks, chopped
- 1 garlic clove, minced
- 125 ml (½ cup) sugar
- 125 ml (½ cup) white vinegar
- 125 ml (½ cup) water
- 500 ml (2 cups) fresh or frozen cranberries
- 125 ml (½ cup) dried cranberries
- Salt and pepper, to taste
PREPARATION
- In a large saucepan over medium heat, heat
the vegetable oil, then brown
the onion, celery and garlic for 10 minutes, or
until the vegetables are tender. - Add the remaining ingredients, then cook over
medium heat until the liquid is reduced and the
chutney thickens (about 30 minutes). - Let cool, then place in the refrigerator
for 30 minutes before enjoying.
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