Ingredients
2 large navel 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 chopped fresh ginger
Salt and ground pepper
Directions
With a sharp knife, peel the oranges. Remove all the white pith. Remove orange sections from membranes. Squeeze membranes over a bowl to catch the juice. Chop orange sections into 1-inch cubes.
Mix together in large saucepan the cranberries and water. Add 1 / 4 cup of the fresh squeezed orange juice. Simmer over medium heat. Cover. Continue cooking and stirring over medium low heat about 10 minutes, until the cranberries begin to pop open.
Stir in the brown and granulated sugars, vinegar, ginger and orange cubes. Heat over medium heat, occasionally stirring to keep mixture from burning. Cook for about 5 minutes or until mixture becomes thick.
Remove from heat. Cool slightly. Add salt and pepper to taste. Serve.
Chutney can be made ahead of time and refrigerated for up to 1 week.
Adapted from http://www.foodandwine.com/recipes/cranberry-ginger-and-orange-chutney
Servings: Makes 5 1/2 cups.
