CRANBERRY CHUTNEY

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To use with pork, duck or any other wild game. Also good around the holidays with turkey.

Ingredients:

  • 1 pound cranberries, fresh, washed and cleaned

  • 1/2- cup orange juice, freshly squeezed, plus 1/2 c. water
  • 1/2 - 1 cup sugar
  • 1 orange, zested and then chopped
  • 1 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes

Method:

Combine all ingredients in a large sauce pan; bring to a boil and reduce to simmer for about 20-25 minutes or until mixture has begun to reduce and cranberries burst.  Finish mixture should look homogenized; remove and cool for service. Add chopped orange toward the end of cooking to keep them from breaking down.
Optional additions: chopped toasted hazel nuts or walnuts added just before serving.






TO RECIPES

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