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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.

Recipe card

Perfect Recipe – Cranberry Chutney

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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