Cranberry, Ginger and Orange Chutney

Cranberry, Ginger and Orange Chutney

It seems when the weather cools I begin to think of holiday gatherings and recipes for the meals. Since one family member is a vegetarian I always try to think of accommodating her with adequate but complete choices. I found this recipe for chutney which my favorite store Trader Joe's can never keep in stock. I hope you too will enjoy this with your Thanksgiving meal and turkey.

Ingredients:

2 large naval oranges

2 pounds fresh cranberries

1/2 cup water

2 Tablespoons balsamic vinegar

3/4 cup granulated sugar

3/4 cup light brown sugar

1/4 cup minced fresh ginger

Salt and freshly ground pepper

***

Ingredients:

Using a sharp knife; peel the oranges, removing all of the bitter white pith. Working over a bowl, cut between the membranes to release the sections. Squeeze Re juice from the membranes into the bowl. Cut the orange sections into 1" pieces.

In A large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over a moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger, and the orange juice from the bowl and bring to a simmer over moderate heat, stirring occasionally until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.