Cranberry Chutney


  • 1 orange
  • 12 ounce package of cranberries
  • 3/4 cup sugar
  • 1 tsp kosher or sea salt
  • 2 tbsp lemon juice
  • 1 shallot, finely chopped
  • 1 tbsp grated fresh ginger
  • 1/2 tsp cinnamon
  • 1 tsp ground cumin
  • health pinch cayenne pepper
  • 1/3 tsp ground mustard
  • 1/4 cup pistachios

Wash orange and pat dry. Zest the orange. Cut away pitch and dice into small pieces

In a medium sauce pan over medium heat, combine all ingredients other than pistachios. Bring to a boil and cook uncovered, stirring often until cranberries have popped and reached desired consistency

When cooled, seal and refrigerate overnight. Fold in pistachios right before serving


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