Cinnamon Orange-Cranberry Chutney

Name: Cinnamon Orange-Cranberry Chutney
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/2 cups fresh cranberries OR frozen; 1 1/2 cups orange juice; 1/4 teaspoon cinnamon; 3 tablespoons red wine vinegar; 1 shallot small, minced; 1 clove garlic minced; 1 tablespoon chives finely chopped; 2 teaspoons lime zest from 1 lime; 5 teaspoons honey; 1/8 teaspoon salt; 1 pinch pepper freshly ground

Pork

11Ingredients

┅Calories

40Minutes

Chef Michael Symon updates the common cranberry chutney for this holiday season. Serve as part of Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula. Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board

Ingredients

servings:

1 1/2 cups fresh cranberries (OR frozen)
1 1/2 cups orange juice
1/4 teaspoon cinnamon
3 tablespoons red wine vinegar
1 shallot (small, minced)
1 clove garlic (minced)
1 tablespoon chives (finely chopped)
2 teaspoons lime zest (from 1 lime)
5 teaspoons honey
1/8 teaspoon salt
1 pinch pepper (freshly ground)

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Directions

Combine cranberries, orange juice, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 minutes or just until liquid has evaporated.
Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
Serves 8 (about 4 to 5 teaspoons per serving).

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