Friday, November 16, 2012

Cranberry Chutney

Fresh Cranberry Chutney

1 12oz bag fresh or frozen cranberries
2/3 cup brown sugar
1/4 cup Chocolate Balsamic
1 tsp minced garlic
1 tsp minced ginger
1/4 tsp allspice
1 1/2 tablespoons Meyer Lemon or Blood Orange Olive Oil
3 shallots, coarsely chopped
1 tbsp lemon zest

Cook shallots with the olive oil in a large sauce pan over medium heat. Stir once or twice, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until the berries pop. About ten minutes. Taste, if it's still too tart, add in 1/4 cup more brown sugar.

Allow to cool and sprinkle with the lemon zest.

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