This recipe is super great as a condiment on a charcuterie board, served with roast turkey or other poultry, or enjoyed on crackers!
Cranberry Chutney
Frozen or fresh cranberries 4 cups
Red onion, thin sliced 1 each
Brown sugar 1 cup
Red wine vinegar ½ cup
Vegetable oil ¼ cup
Pro Seasoning TT (to taste)
Method of prep:
Heat a medium sized skillet over medium heat. Sweat onions in oil until translucent. Add cranberries, brown sugar, and vinegar. Cook while stirring until cranberries burst and sauce becomes thick, about 45 minutes. Chill on the counter for 30 minutes and then refrigerate. Chutney is good for 7 days under refrigeration. Serve room temperature or cold.
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