Cranberry, Ginger and Orange Chutney

Name: Cranberry, Ginger and Orange Chutney
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 25
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 907 grams fresh cranberries; 59 milliliters minced fresh ginger; 177 milliliters granulated sugar; 177 milliliters light brown sugar; 2 larges navel oranges; 25 servings Salt and freshly ground pepper; 118 milliliters water

Cranberry, Ginger and Orange Chutney might be just the condiment you are searching for. One serving contains 72 calories, 0g of protein, and 0g of fat. This gluten free, fodmap friendly, and vegan recipe serves 25. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up water, salt and pepper, brown sugar, and a few other things to make it today.

Instructions

Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.

Ingredients you will need

Orange

Juice

Equipment you will use

Knife

Bowl

Cut the orange sections into 1-inch pieces.

Ingredients you will need

Orange Slices

In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes.

Ingredients you will need

Orange Juice