Cranberry Chutney
 
 
Author:
Ingredients
  • 3 large shallots, finely chopped
  • 1 Tablespoon olive oil
  • 1 (12 ounce) bag fresh cranberries
  • ½ cup sugar
  • 1 Tablespoon honey
  • ½ teaspoon red pepper flakes
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ⅓ cup currants
  • 1 teaspoon lemon juice
  • ¼ cup apple cider vinegar
Instructions
  1. Cook shallots in olive oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10-12 minutes. Cool. Best if served at room temperature.
Recipe by Farmhouse 1820 at https://farmhouse1820.com/cranberry-chutney/