Cranberry Chutney
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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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