Cranberry ginger chutney
1 lb. – sundried cranberries
2 TB. – minced ginger root
Zest of 3 oranges
Juice of 3 oranges orange juice
1 cup - cranberry juice
1 / 4 cup – rice wine vinegar
1/ 4 cup – brown sugar
1 pinch sea salt
2 stalks of scallion’s minced
In a 2 quart sauce pot, add all ingredients except scallions and place on stove on medium hot heat.
Bring to a boil and then turn down heat to a slow simmer.
While stirring occasionally, let chutney cook until it gets thick. When thick pull off stove and let cool slightly.
Fold in scallion’s and spoon chutney on your favorite fish, chicken, turkey, etc.