Filter
Reset
Sort ByRelevance
ANGIEBENZ
Cranberry ginger chutney
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the cranberries in a sieve under running water and let them drain well. Cut the apple into cubes, the figs into pieces and grate the ginger. Mix the cranberries in a pan with apple, fig, ginger, gingerbread, mustard, orange juice and sugar. Bring all of this to the boil while stirring and let it cook slowly for 25-30 minutes until it becomes a nice chutney. If necessary, season with more sugar.
-
Let the chutney cool down and store it in a refrigerator box until use. Spoon the chutney into small pots and put them on the cheese board.
Blogs that might be interesting
-
50 minDessertfull yogurt, mint, pineapple, butter, cane sugar, clove, cinnamon, brown rum, lime, lime, vanilla bean, Galia melon, Dutch strawberries, whipped cream, sugar,mojito puff with cuban pineapple compote
-
25 minDessertprotein, sugar, White wine vinegar, cornstarch, whipped cream, cream cheese, forest fruit jam, Red berry, White chocolate, mint leaf,meringue roll with red berries
-
460 minDessertcookies (biscuit), unsalted butter, unsalted butter, fresh rhubarb, medium oranges, Marsala sweet Italian dessert wine, white caster sugar, ground aniseed, vanilla bean, cream cheese natural, ricotta, liquid honey, wheat flour, medium sized egg, gelatin,rhubarb cheesecake
-
20 minDessertprotein, lemon juice, fine sugar, cornstarch, almond shavings,merengue au amande
Nutrition
105Calories
Fat2% DV1g
Protein2% DV1g
Carbs7% DV22g
Loved it