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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