Still have some cranberries? This is the other holiday recipe I look forward to all year long.
I crave the surprising blend of sweet and tart! It's a delicious addition to meat and fish, but my favorite way to eat is on a cracker with a bit of cream cheese. Get creative!
In a saucepan, simmer for 5 minutes:
- 1/2 cup sugar
- 1/4 cup minced onion
- 1 clove garlic, minced or crushed
- 1/4 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/4 teaspoon salt
- 2 Tablespoons vinegar
- 1/2 cup water
- 1 1/2 cups cranberries
This chutney will keep for up to six months in the fridge.