Cranberry & carrot chutney
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Ingredients
Carrot, red onion, white wine vinegar, sugar, orange, cranberry juice, butter
Serving suggestionBread, cranberry wensleydale, salad leaves.
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Continue to stir, then add orange zest and a splash of cranberry juice.
As the juice begins to evaporate (approx 5 minutes) add 2 tablespoons of sugar and a splash of white wine vinegar to caramelise the carrot and onions. Set aside to cool.
2) I served the chutney in a sandwich with cranberry wensleydale and some fresh lettuce and beetroot leaves from my garden. I collect small glass jars which are perfect to store the remainder in.