Ingredients
- 1 large navel orange, washed
- 12 ounces fresh or frozen cranberries
- 1/2 ounce vegetable oil
- 5 ounces diced onions
- 4 ounces peeled, diced fresh ginger
- 1 ounce dry sherry (optional)
- 1/2 teaspoon red pepper flakes
- 10 1/2 ounces sugar
- 1/2 teaspoon salt
Details
Adapted from kingarthurflour.com
Preparation
Step 1
1) Wash the orange and remove the stem if it's still attached. Cut it into quarters, then put it in the bowl of a food processor fitted with a steel blade. Pulse/process until the larges pieces of orange are in 1/4" chunks.
2) Add the cranberries, and pulse just until they're sliced.
3) In a heavy, 2- or 3-quart saucepan, place the oil, onions, and ginger. Cook over medium heat, stirring occasionally, until the onions are translucent. Add the sherry, if you're using it, and red pepper flakes, and cook for 1 minute.
4) Add the chopped orange and cranberry mixture, sugar, and salt. Cook, stirring frequently, until the mixture thickens, about 30 to 35 minutes. Remove from the heat and store, refrigerated, until needed.
Yield: 4 cups chutney.
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