Cranberry Chili Chutney Relish
Cranberry Chili Chutney Relish
Directions
- Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-quart stainless steel or enamel-coated saucepan.
- Add the diced chilies and sauté for 2 minutes.
- Add the remaining ingredients and bring to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
- Pour the chutney into a storage container and cover with a lid. The flavors will blend and develop.
Ingredients
- 1 tsp allspice, ground
- 1/2 tsp Black Pepper, ground
- 1/2 cup sugar, brown
- 1/2 tsp cardamom, ground
- 1 cinnamon, stick
- 1/4 tsp cloves, ground
- 1 lb cranberries
- 1 cup chile(s), fresno, seed removed, 1/4-inch dice
- 1 tbsp minced garlic
- 2 tbsp ginger, fresh, peeled, grated
- 2 tbsp jalapeño(s), finely chopped
- 2 tbsp lime, juice
- 1 1/2 cups onion(s), Vidalia , small dice
- 1 cup orange juice
- 2 tbsp oil, peanut
- 1/2 cup golden raisins
- 1/2 tsp red pepper, flakes
- salt, sea
- 1 cup vinegar, white wine
