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October 4 2013

Cranberry Ginger Chutney

My recipe this month is cranberry, ginger chutney. This is a great condiment for jerk grilled swordfish, chicken or turkey.
 
 
Cranberry ginger chutney
Serves 4
 
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
 
 
  1. In a 2 quart sauce pot, add all ingredients except scallions and place on stove on medium hot heat.
  2. Bring to a boil and then turn down heat to a slow simmer.
  3. While stirring occasionally, let chutney cook until it gets thick. When thick pull off stove and let cool slightly.
  4. Fold in scallion’s and spoon chutney on your favorite fish, chicken, turkey, etc.