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.