Cranberry Orange & Ginger Chutney

""This chutney is excellent with roast turkey, pan-fried or grilled poultry." Posted on CityLine (City TV) website, created/submitted by Michael Bonacini."
 
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Ready In:
15mins
Ingredients:
8
Serves:
8-10
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ingredients

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directions

  • Melt the butter in a clean thick bottom pan over medium heat.
  • Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
  • Bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
  • Simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
  • Remove from heat and allow to cool.
  • This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

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Reviews

  1. Yummy. Good on sandwiches of all kinds for the next week and a half too!
     
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