Lingonberry Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g onion (s), red
- 1 ½ kg cranberries (fresh or frozen)
- 400 g suar, brown
- 80 ml vinegar - essence
- 250 ml red wine
- 100 ml crème de cassis
- 2 teaspoons sea salt
- 2 pinch (s) cayenne pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onions, clean and wash the cranberries. Put all ingredients in a saucepan and simmer over medium heat for 45 minutes until the mixture becomes thick.
- Put the cleaned glasses in hot water. Take out shortly before filling and let drain upside down on a clean kitchen towel.
- When filling the chutney, the glasses must still be hot.
- Close the jars immediately and turn them over.
- This chutney goes particularly well with roasted meat, e.g. steak, chateaubriand or entrecote.
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