Cranberry Chili Chutney Relish

Directions

  1. Sauté the garlic and onions in the peanut oil for 2–3 minutes in a heavy-duty 2-quart stainless steel or enamel-coated saucepan.
  2. Add the diced chilies and sauté for 2 minutes.
  3. Add the remaining ingredients and bring to a boil, then simmer until the liquid reduces by 90%, stirring occasionally. The chutney will thicken.
  4. Pour the chutney into a storage container and cover with a lid. The flavors will blend and develop.

Ingredients

  • 1 tsp allspice, ground
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1/2 cup sugar, brown
  • 1/2 tsp McCormick Culinary® Cardamom
  • 1 cinnamon, stick
  • 1/4 tsp cloves, ground
  • 1 lb cranberries
  • 1 cup chile(s), fresno, seed removed, 1/4-inch dice
  • 1 tbsp Peak Fresh Produce® Garlic, minced
  • 2 tbsp ginger, fresh, peeled, grated
  • 2 tbsp Peak Fresh Produce® Pepper(s), Jalapeño, finely chopped
  • 2 tbsp lime, juice
  • 1 1/2 cups onion(s), Vidalia , small dice
  • 1 cup orange juice
  • 2 tbsp oil, peanut
  • 1/2 cup golden raisins
  • 1/2 tsp red pepper, flakes
  • salt, sea
  • 1 cup vinegar, white wine