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Cranberry Chutney

Cranberry Chutney

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2 tbsp olive oil
12 fresh sage leaves
2 purple onions, sliced into thin wedges
1 cup of cranraisins, soaked in hot water for 20 minutes and drained
1 cinnamon stick, broken in half
2-3 tbsp water
1 tsp fresh ginger, grated
3 tbsp balsamic vinegar


Flash fry the sage leaves in the olive oil, then remove and set aside.  Add the onions to the pan and saute for 5 minutes.  Add the cranraisins, cinnamon and water, then simmer for 15 minutes.  Add the ginger and vinegar, then cook for about 1 minute.  Serve warm or room temperature.

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