Serve this spicy chutney as an appetizer with cream cheese and crackers or as an accompaniment to chicken, turkey, pork, or fish.
Oxmoor House OCTOBER 2006
1. Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.
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.
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