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.
Preparation: 10 minutes
Cooking: 5 minutes
Total: 15 minutes
Serves:
Ingredients
- canola oil,for cooking
- 2red onions
- 2tbsplemongrass,white part only, minced
- kosher salt,to taste
- freshly ground black pepper,to taste
- 2cupsdried cranberries,craisins preferred
- ½cupsugar
- 2cupsrice vinegar,naturally brewed
Instructions
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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.
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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.
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When cool, transfer to a container, cover, and store in the fridge.
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Serve with ragoons or steaks, and enjoy!
Recipe Notes
This can be stored for or up to 2 weeks.
Nutrition
- 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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