Cranberry Orange & Ginger Chutney

1. 1

   Melt the butter in a clean thick bottom pan over medium heat.

2. 2

   Add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.

3. 3

   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.

4. 4

   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.

5. 5

   Remove from heat and allow to cool.

6. 6

   This is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

* Per serving · 4 servings · Values may vary.

No additional tips available.