Serrano Ginger Cranberry Chutney
Heat Scale: Medium
Servings
1 1/2
cups
Servings
1 1/2
cups
Ingredients
2-3
each
serrano chiles
chopped, seeds and stems removed
1 1/2
cups
fresh cranberries
16
each
dried aprictots
quartered
3/4
cup
light brown sugar
2
tbsp
minced ginger
2
tbsp
orange juice
3/4
tsp
ground cinnamon
1/4
tsp
ground allspice
black pepper
to taste
Instructions
Combine all the ingredients in a heavy saucepan. Cook the mixture over medium heat, stirring continually to dissolve sugar. After the sugar is dissolved, increase heat to high and boil 3 minutes. Transfer the chutney to a serving bowl and cool.
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