Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Cranberry chutney with sweet pointed pepper
 
 
4 ServingsPTM30 min

Cranberry chutney with sweet pointed pepper


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

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


Nutrition

165Calories
Fat12% DV8g
Protein2% DV1g
Carbs5% DV15g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407