Prep Time
16 Mins
Cook Time
12 Mins
Yield
48 servings (serving size: 1 tablespoon)

How to Make It

Step 1

Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.

Step 2

Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently. Serve chutney warm or chilled.

Oxmoor House Healthy Eating Collection

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