Cranberry Chutney

Ingredients

• Cranberries

  Raw

  3 ½ cup, whole or 350g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Salt

  Table

  ½ tsp or 3g

• Vinegar

  Cider

  3 tbsp or 45g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Ginger root

  Raw

  1 tsp or 2g

• Sugar

  White, granulated sugar

  ⅔ cup or 133g

• Garlic

  Raw

  1 tsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Peel and finely mince the ginger and garlic. Finely chop the shallots.
2. Warm the oil in a 3‑quart saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Stir in the cranberries, sugar, vinegar, salt, red pepper flakes, ginger, and garlic. Simmer uncovered, stirring occasionally, until most berries have popped and the mixture thickens slightly, 10 to 12 minutes. Let cool; the chutney will thicken more as it cools.