Ingredients:
Instructions:
1) Mix all the ingredients except cranberries in a large pot on medium heat. Bring to a boil.
2) Add cranberries to the boiling sauce, reduce heat to medium-low, and cook until all cranberries burst. Caution: Use the lid as necessary as hot cranberries pop and create small splashes.
3) Keep stirring until the sauce thickens.
4) Remove from heat and cool completely. Remove cinnamon stick and star anise.
5) The chutney is now ready!
6) For ideal taste, store in the fridge for 1-2 days. Serve at room temperature.
Ingredients
Directions
1) Mix all the ingredients except cranberries in a large pot on medium heat. Bring to a boil.
2) Add cranberries to the boiling sauce, reduce heat to medium-low, and cook until all cranberries burst. Caution: Use the lid as necessary as hot cranberries pop and create small splashes.
3) Keep stirring until the sauce thickens.
4) Remove from heat and cool completely. Remove cinnamon stick and star anise.
5) The chutney is now ready!
6) For ideal taste, store in the fridge for 1-2 days. Serve at room temperature.
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