Cranberry Chutney

By á-170456

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon unsalted butter
• 1 medium onion diced (abt 1 cup)
• 4 cups cranberries rinsed, picked over
• 1 1/4 cups granulated sugar
• 1/2 cup orange Juice
• 3 tablespoons cider vinegar
• 1/8 teaspoon ground cioves
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• Freshly-ground black pepper to taste
• 1/2 cup chopped toasted pecans or walnuts (optional)

Details

Servings 1

Preparation

Step 1

Heat a 3-quart nonreactive saucepan over medium heat. Add the oil and the butter and, when the foam subsides, add the onion. Cook for 6 to 8 minutes, or until the onion is golden brown.

Add all the remaining ingredients except the optional nuts and cook covered on medium for 7 minutes. Uncover the pan, stir, and lower heat to medium-low. Simmer uncovered for another 8 minutes, stirring occasionally. Add the optional nuts and cook for an additional 2 minutes, or until all of the berries have popped and the mixture is a uniform color.

This recipe yields about 1 pint.