Cranberry Chutney

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
50
protein 
2 g
sodium 
50 mg
carbohydrates 
10 g
fat 
Trace
fiber  
1 g
cholesterol 
0 mg
Servings 
8 (2 Tbsp ea.)
Ingredients 

½ tsp extra virgin olive oil
2 Tbsp diced red onion
¼ tsp minced garlic
2 tsp minced ginger
¼ cup sherry
½ cup orange juice
½ cup water
1 cup fresh cranberries
½ cup cane sugar
¼ tsp cloves
¼ tsp cinnamon
½ teaspoon cilantro
¼ tsp sea salt

Instructions 
  1. In a large saucepan, heat olive oil over medium and sauté onion until translucent. Add garlic and ginger. Sauté briefly. Add sherry and bring to a simmer. 
  2. Add remaining ingredients and bring to a boil. Reduce heat and simmer until cranberries pop open and mixture thickens, about 10 minutes. Mash slightly with potato masher. Cool.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein