Monday, 30 May 2011

Cranberry & carrot chutney

Carrot, red onion, white wine vinegar, sugar, orange, cranberry juice, butter

Serving suggestionBread, cranberry wensleydale, salad leaves.
1) Grate 2 carrots and half a red onion into a hot pan. Sizzle for a few seconds to dry the juices, stirring to prevent it sticking then add a knob of butter.
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.

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