Sweet and Sour Cranberry Chutney

1. 1

   In a saute pan coated lightly with oil over high heat, saute the onions and lemongrass until soft, about 5 minutes.

2. 2

   Season with kosher salt and freshly ground black pepper and check for flavor.

3. 3

   Add Craisins and sugar and deglaze with naturally brewed rice vinegar.

4. 4

   Reduce by 75 percent, or until liquid is absorbed.

5. 5

   Check again for seasoning.

6. 6

   When cool, transfer to a container, cover, and store in fridge for up to two weeks.

* Per serving · 4 servings · Values may vary.