Cranberry Chutney

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Unsalted butter
1 teaspoon	5ml	Onion - diced (abt 1 cup) (medium)
4 cups	372g / 13oz	Cranberries - rinsed, picked over
1 1/4 cups	247g / 8.7oz	Granulated sugar
1/2 cup	118ml	Orange Juice
3 tablespoons	45ml	Cider vinegar
1/8 teaspoon	0.6ml	Ground cioves
1/8 teaspoon	0.6ml	Ground allspice
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Chopped toasted pecans or walnuts - (optional)

Recipe Instructions

Heat a 3-quart nonreactive saucepan over medium heat. Add the oil and the butter and, when the foam subsides, add the onion. Cook for 6 to 8 minutes, or until the onion is golden brown.

Add all the remaining ingredients except the optional nuts and cook covered on medium for 7 minutes. Uncover the pan, stir, and lower heat to medium-low. Simmer uncovered for another 8 minutes, stirring occasionally. Add the optional nuts and cook for an additional 2 minutes, or until all of the berries have popped and the mixture is a uniform color.

This recipe yields about 1 pint.

Source:
Cookbook Digest, Nov/Dec, 1999

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