Cranberry, Ginger and Orange Chutney

Name: Cranberry, Ginger and Orange Chutney
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
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; 5 servings Salt and freshly ground pepper; 118 milliliters water

Cranberry, Ginger and Orange Chutney is a gluten free, fodmap friendly, and vegan condiment. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 362 calories. This recipe serves 5. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of navel oranges, water, ginger, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 50 minutes.

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