Cranberry Chutney

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Cranberry Chutney

Name: Cranberry Chutney
Yield: 8-10 servings
Ingredients: 2 Tbs. STAR Extra Virgin Olive Oil; 2/3 cup coarsely chopped shallots; 2 tsp. each minced garlic and fresh ginger; 1 (12 oz.) bag fresh or frozen and thawed cranberries; 1 cup sugar; 1/4 cup water; 1/4 cup STAR Seasoned Rice Vinegar; 1/2 tsp. each salt and pepper

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Level: Easy

Yield: 8-10 servings

Level: Easy

Yield: 8-10 servings

Ingredients

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2 Tbs. STAR Extra Virgin Olive Oil

2/3 cup coarsely chopped shallots

2 tsp. each minced garlic and fresh ginger

1 (12 oz.) bag fresh or frozen and thawed cranberries

1 cup sugar

1/4 cup water

1/4 cup STAR Seasoned Rice Vinegar

1/2 tsp. each salt and pepper

Directions

In saucepan, heat olive oil over medium-high. Add shallots and saute until translucent, stirring occasionally. Add garlic and ginger and saute 30 seconds longer. Stir in remaining ingredients and bring to boil. Reduce heat to maintain slow boil and cook until cranberries begin to pop, about 10 minutes. Cool.;

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Cranberry Chutney

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