Spiced cranberry chutney
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Recipe : Sarah and Murray Bancroft
- 1 bag frozen cranberries
- 1 shallot , minced
- 1 tbsp peeld, grated ginger
- zest and juice of one orange
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1 stick cinnamon
- Bring all ingredients to a boil, reduce heat and simmer for 40 min.
- Store in a clean jar for up to 10 days.