b]Spiced Cherry Cranberry Chutney [/b

• Vegetarian
• Gluten free

• Produce

  • 1 10-ounce bag Cherries, frozen
  • 1 12-ounce bag Cranberries, fresh or frozen
  • 1/2 tsp Ginger, fresh
  • 1 Granny smith apple
  • 1 Lemon, Zest of
  • 1 Sweet onion, Medium

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 tsp Chinese five spice powder
  • 1/8 tsp Nutmeg, grated
  • 1 Pinch Salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1 tbsp Rice wine vinegar

• Dairy

  • 1 tbsp Butter, unsalted

• Liquids

  • 1/3 cup Water

Found on cookinginstilettos.com

Description

Ingredients

• 1 tablespoon of unsalted butter
• 1 medium sweet onion, diced
• Pinch of salt
• 1/2 - 3/4 cup of brown sugar (depending on how sweet you like it)
• 1 teaspoon of Chinese five-spice powder
• 1/8 teaspoon of grated nutmeg
• 1 12-ounce bag fresh or frozen cranberries (if frozen, defrosted)
• 1 10-ounce bag of frozen cherries, defrosted
• 1 granny smith apple, peeled, cored and diced
• Zest of one lemon
• 1/2 teaspoon of grated fresh ginger
• 1/2 cup of apple cider vinegar (I used my favorite honey apple cider vinegar )
• 1 tablespoon of rice wine vinegar
• 1/3 cup of water

Directions

• Melt the butter in a medium heavy bottomed saucepan or dutch oven over medium heat.
• Add the onions and a pinch of salt to the melted butter and sauté until soft and translucent, about 6 – 7 minutes.
• Add the brown sugar, Chinese five-spice powder and nutmeg. Sauté for a few minutes until the spices bloom and the sugar has dissolved.
• Add the cranberries, cherries, diced apple, lemon zest and grated ginger. Stir and add the apple cider vinegar, rice wine vinegar and water to the fruit mixture.
• Bring the mixture to a boil and reduce the heat to medium and simmer, stirring occasionally, until most of the berries have popped, the fruit is tender and the mixture has thickened – about 20 - 25 minutes.
• Let the mixture cool for a bit and enjoy!