Cranberrie – Chutney with Goose
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 orange (s), untreated
- 500 ml orange juice, freshly squeezed
- 500 g preservin suar
- 500 g cranberries
Print Recipe
Pin Recipe Instructions
- The crunchy berries, three times the size of our lingonberries, provide a lot of vitamin C, fiber and tannins. They strengthen the immune system and are good against inflammation. 125 g has only 40 calories. Cranberries are usually packed in air-permeable bags. Since they have come a long way, they should be consumed quickly. Cranberries cannot be enjoyed raw, they taste sour and slightly bitter. When cooked, however, they are a bitter-sweet pleasure.
- Wash oranges with hot water, peel thin strips of peel. Then peel, fillet and chop both oranges. The. Bring the orange juice and preserving sugar to the boil, add the washed cranberries, simmer for 5 minutes, then add the orange pieces and peel strips, simmer gently for another 5 minutes. Pour into jars rinsed with hot water and close immediately.
- Also makes a good souvenir !!
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