Sweet and Sour Cranberry Chutney
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ming Tsai
This simple Asian-style chutney from chef Ming Tsai goes perfectly in his Cranberry-Crab Rangoons.
Ingredients
Canola oil for cooking
2 red onions
2 tbsp. minced lemongrass, white part only
Kosher salt, to taste
Freshly ground black pepper, to taste
2 c. dried cranberries, Craisins preferred
1/2 c. sugar
2 c. naturally brewed rice vinegar
Instructions
In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor.
Add Craisins and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until liquid is absorbed. Check again for seasoning.
When cool, transfer to a container, cover, and store in fridge for up to two weeks.
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