How To Make Sweet and Sour Cranberry Chutney
Make cranberry chutney Asian-style with the help of this recipe. The sweet, sour, and herby flavors come from lemongrass, rice vinegar, and sugar.
In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft. Season with kosher salt and freshly ground black pepper and check for flavor.
Add the Craisins and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until the liquid is absorbed. Check again for seasoning.
When cool, transfer to a container, cover, and store in the fridge.
Serve with ragoons or steaks, and enjoy!
This can be stored for or up to 2 weeks.
- Calories: 488.86kcal
- Fat: 6.13g
- Saturated Fat: 0.50g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 109.23g
- Fiber: 6.30g
- Sugar: 89.40g
- Protein: 1.14g
- Sodium: 845.31mg
- Calcium: 44.47mg
- Potassium: 195.47mg
- Iron: 1.04mg
- Vitamin A: 0.29µg
- Vitamin C: 6.41mg
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