Sweet and Sour Cranberry Chutney

• Canola oil for cooking
• 2 red onions
• 2 tbsp. minced lemongrass, white part only
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 c. dried cranberries, Craisins preferred
• 1/2 c. sugar
• 2 c. naturally brewed rice vinegar

1. In a saute pan coated lightly with oil over high heat, saute the onions and lemongrass until soft, about 5 minutes.
2. Season with kosher salt and freshly ground black pepper and check for flavor.
3. Add Craisins and sugar and deglaze with naturally brewed rice vinegar.
4. Reduce by 75 percent, or until liquid is absorbed.
5. Check again for seasoning.
6. When cool, transfer to a container, cover, and store in fridge for up to two weeks.

canola oil, red onions, only, kosher salt, freshly ground black pepper, cranberries, sugar, rice vinegar

Taken from www.delish.com/recipefinder/sweet-sour-cranberry-chutney-recipe (may not work)