Cranberry Chutney

Name: Cranberry Chutney
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 310 ml (1 1/4 cups)
Ingredients: 1 small onion, finely chopped; 1 clove garlic, finely chopped; 1 tablespoon (15 ml) olive oil; 3/4 cup (180 ml) chicken broth; 1/2 cup (125 ml) sugar; 3 cups (750 ml) fresh or frozen cranberries; Salt and pepper

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Preparation 35 min
Cooking 35 min
Makes 310 ml (1 1/4 cups)

For classicists, this chutney is best served with roasted turkey (or any white meat, for that matter). For something exotic and unexpected, use it in place of mango chutney in Indian dishes.

Featured in RICARDO Magazine FALL 2014

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) olive oil
- 3/4 cup (180 ml) chicken broth
- 1/2 cup (125 ml) sugar
- 3 cups (750 ml) fresh or frozen cranberries
- Salt and pepper

Preparation

- In a saucepan over medium heat, soften the onion and garlic in the oil until the onion is translucent. Season with salt and pepper. Add the broth, sugar, and 500 ml (2 cups) of cranberries. Bring to a boil and simmer gently for about 15 minutes.
- Add the remaining cranberries and cook for 10 minutes. Let cool. Cover and refrigerate until completely chilled. Adjust the seasoning.

Note from Ricardo

You can serve this delicious chutney with turkey or meat pies.

You can also spoon it on a warm goat cheese hors d’oeuvres.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

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Cranberry Chutney

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Ingredients

Preparation

Note from Ricardo

Personal Note