Cranberry Chutney

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 6)

Ingredients

  • 800 g cranberries, fresh
  • 2 tablespoons oil
  • 3 medium onion (s), red
  • 200 g suar, brown, see tip
  • 2 orange (s), the juice and the zest
  • 100 ml balsamic vinegar, darker
  • 200 ml red wine, dry
  • 1 tablespoon cinnamon
  • Pepper, (long pepper, a panicle)
  • salt
Cranberry Chutney
Cranberry Chutney

Instructions

  1. The recipe is enough for 6 glasses with 250 ml each.
  2. Wash and drain the cranberries.
  3. Heat the oil in a saucepan and sauté the coarsely chopped onions in it. Add the cranberries and sweat for a few minutes. Pour 150 g of sugar over it, stir and caramelize gently for approx. 1 minute while stirring.
  4. Add the orange juice, red wine and the vinegar, bring to the boil.
  5. Add cinnamon, grated orange peel, salt and the previously crushed long pepper, stir and simmer covered over medium heat for about 20 minutes.
  6. When the chutney has the desired consistency, season to taste again, bring to the boil and pour into twist-off glasses while still hot.
  7. I like to serve the chutney as a cranberry substitute for game.
  8. It is also great on the cheese platter.
  9. Tip:
  10. The amount of sugar depends on the acidity of the cranberries and oranges.
  11. It may well be that 150 g is sufficient or that 200 g are required.

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