Cranberry chutney with sweet pointed pepper

Name: cranberry chutney with sweet pointed pepper
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 toes garlic; 2 sweet pointed peppers; 250 gram cranberry; 1 tablespoon thyme leaves; 1 orange; 150 ml medium dry sherry; 2 tablespoon White wine vinegar; 3 tablespoon sugar

Ingredients

Directions

Chop the onion.
Finely chop the garlic.
Cut the pointed peppers into cubes.
Grate the peel of the orange.
Heat the olive oil in a pan with a thick bottom.
Fry the onion, garlic and paprika gently for three to four minutes until the vegetables become soft.
Scoop the cranberries through and bake for another two minutes.
Add the thyme, orange zest, sherry, wine vinegar and sugar.
Bring everything to the boil while stirring.
Let the chutney gently reduce for about fifteen minutes until it becomes a thick sauce.
Spoon the chutney into the pot or jars and allow to cool.
Serve the chutney in a bowl.
Delicious with meat and chicken dishes.