Cranberry Chutney

Ingredients:
1/4 C red onion (chopped in dice size)
2 Tbsp. avocado oil
1/4 C fresh ginger root (chopped in dice size)
 1 ea. Orange (Grate Zest of one orange and chop the range in dice size)
1 ea.  granny smith Apple (peeled and chopped in dice size)
1-inch cinnamon stick
1/2 C brown sugar
1/4 C agave
2 Tbsp. apple cider vinegar
1/3 C water
2 Tbsp. grated dry yellow mustard
1 1/2 Package (12 oz. of a pack) fresh cranberry
1/4 tsp. red chili pepper (as desired)

Note 1: Some people do not like the taste of the pith of the orange ( the white part between skin and the fruit part) hence this part also can be peeled before chopping .
Note 2: In general Chutney characteristically a hot (spicy hot) side dish. But if your crowd can not tolerate spice then, cranberry chutney perfectly delicious without hot pepper.
 
Making:
Sauté red onion in avocado oil on medium heat until translucent.
Mix vinegar and water  and add into the onions.
Add, cinnamon stick, orange zest, chopped orange, ginger, sugar, agave, vinegar and mustard
Let the sugar melt and fruit release their juice 
Add rinsed cranberries, cook for 7 minutes on medium heat covered
simmer uncovered 7 more minutes.
Take the cinnamon stick out .

Let it cool down covered, transfer into a dish garnish with fresh rosemary  

November 28 2020

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