Categories: pickles- relish- chutney
Ingredients
- 2 tsp. vegetable oil
- 1 tsp. unsalted butter
- 1 medium onion, diced (about 1 cup)
- 4 cups cranberries, rinsed and picked over
- 1 1/4 cups granulated sugar
- 1/2 cup orange juice
- 3 Tbsp. cider vinegar
- 1/8 tsp. ground cloves
- 1/8 tsp. ground allspice
- 1/2 tsp. salt
- Freshly ground black pepper to taste
- 1/2 cup chopped toasted pecans or walnuts (optional)
Directions
- Heat a 3-quart non-active saucepan over medium heat. Add the oil and he butter and, when the foam subsides, add the onion. Cook for 6 to 8 minutes, or until the onion is golden brown.
- Add all the remaining ingredients except the optional nuts and cook covered on medium for 7 minutes.
- Uncover the pan, stir and lower heat to medium-low. Simmer uncovered for another 8 minutes, stirring occasionally. Add the optional nuts and cook for an additional 2 minutes, or until all of the berries have popped and the mixture is a uniform color.
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makes about 1 pint