by aargersi
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aargersi's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1/4 cup minced sweet onion Ask a question about this ingredient
1 tablespoon fresh ginger - peeled and minced Ask a question about this ingredient
12 oz fresh cranberries Ask a question about this ingredient
1/8 cup apple cider vinegar Ask a question about this ingredient
3 clementine tangerines Ask a question about this ingredient
1 teaspoon garam masala Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 tablespoon minced candied ginger Ask a question about this ingredient
saute the onion in the olive oil for 2-3 minutes. Add the fresh ginger and saute another minute. Add the cranberries and vinegar. Zest 2 of the the tangerines into the pan then squeeze the juice in as well. As is simmers, add the remaining ingredients. Cook until the cranberries are soft and start to break down. ** NOTE ** I like to cook it until is "saucy" but some of the cranberries are still whole - when you bite them you get a wonderful tart POP in the midst of the sweet chutney.
Ask a question about this stepSpoon into a bowl and zest the additional tangerine over the chutney for presentation.
Ask a question about this stepI much prefer your recipe to my cranberry-tangerine relish! Being a cranberry nut, I have some in my freezer. Will sub an orange for out of season tangerines and be in business! Thumbs up -
Thanks Liz! I like yours too though - I used my last bag of frozen cranberries last month and I am not sharing the chutney I have canned :-) 3 months until they are back right?
I love the additions of cider vinegar, brown sugar and honey. And the garam masala, wow!
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Think we will start seeing them in the stores late October. I know that not-sharing feeling...