Cranberry Chutney

INGREDIENTS:

1 tsp canola oil

1 large shallot (or 1/2 onion), finely chopped

12 oz of fresh (NOT canned) cranberries

1/2 cup granulated (white) sugar (use less sugar if you prefer a more tart chutney)

1/2 cup brown sugar (use less sugar if you prefer a more tart chutney)

1/2 cup orange juice (preferably fresh squeezed)

1/2 cup cider vinegar

1/2 tsp ground ginger

1 tbs orange zest

DIRECTIONS:

Heat oil over medium-high heat, saute shallot (or onion) until softened, approximately 5 minutes.  Add all remaining ingredients (except the zest!) and bring to a boil.  Drop to a simmer and allow to simmer for 15 minutes, while stirring occasionally.  Add zest.  Continue simmering for an additional 15 minutes.  (PS if you find it too sweet, add a splash of cider vinegar) Allow to cool.   Serve.

This recipe can be easily doubled– and it’s one that you can make a few days ahead of time.  It keeps well, tightly covered, in the fridge.  Enjoy!

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