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Ginger and black pepper add unexpected zest to this sweet-tart classic.
1 large sweet onion, cut into 1/2-inch chunks (about 3 cups)
2 Tbsp. butter
1 12-oz. pkg. fresh or frozen cranberries (3 cups)
1 cup packed brown sugar
1 1/4 cups cranberry juice
2-3 Tbsp. cider vinegar
4 tsp. grated fresh ginger
1/4 tsp. ground black pepper
1. In a large saucepan cook onion, covered, in hot butter over medium-low heat for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 minutes more, until the caramelized onions are golden brown.
2. Add cranberries, brown sugar, cranberry juice, vinegar, ginger, and black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until cranberries have burst and chutney is thickened, stirring occasionally. Cover and chill up to 3 days. Let stand at room temperature 30 minutes before serving. Makes 4 cups (16 servings). |
