Cranberry Orange Chutney
This cranberry orange chutney has the perfect combination of sweet, tart and savory flavors for a great addition to your holiday meal!
Servings: 8 servings
Calories: 53kcal
Ingredients
- 2 cups cranberries fresh or frozen
- 1 shallot minced
- 1 garlic clove minced
- 1-3 Thai chilies minced
- ½ cup coconut sugar
- ¼ cup rice vinegar unseasoned
- 1 teaspoon ginger paste substitute fresh grated ginger
- ½ teaspoon fresh lemon zest
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon cinnamon
- 1 11-ounce can mandarin oranges drained
Instructions
- Combine all the ingredients in a saucepan and bring to a simmer. Cook, uncovered, for 20 minutes. Stir regularly.
- Let the chutney cool and store in a sealed jar in the refrigerator for up to 2 weeks.
Notes
- Dice the ingredients in small pieces for a more uniform chutney.
- If the chutney starts to stick to the pan, add additional liquid.
- If your chutney is too thin after 20-30 minutes, continue cooking until a thick consistency is reached.
Nutrition
Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 55mg | Fiber: 2g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 13mg | Calcium: 4mg | Iron: 1mg