Jalapeño-Cranberry Chutney

Name: Jalapeño-Cranberry Chutney
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 48
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 340 grams package fresh cranberries; 59 milliliters minced seeded jalapeño pepper (3 peppers); 118 milliliters red wine vinegar; 0 teaspoons salt; 59 milliliters chopped shallots (2 large); 118 milliliters sugar; 1 medium tangerine, cut into 8 wedges and seeded

Jalapeño-Cranberry Chutney is a gluten free and vegan recipe with 48 servings. One serving contains 13 calories, 0g of protein, and 0g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, shallots, salt, and a few other things to make it today. It works well as a very reasonably priced condiment. From preparation to the plate, this recipe takes approximately 28 minutes.

Instructions

Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.

Ingredients you will need

Cranberries

Tangerine

Equipment you will use

Food Processor

Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently.

Ingredients you will need

Cranberries

Shallot