My Chipotle Cranberry Chutney Recipe adamclyde

• 12 oz Cranberries (fresh or frozen)
• 2/3 cup sugar
• 3 shallots
• 1/2 cup orange juice
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 3 chipotle peppers (dried or in adobo - see note below)
• 1 TB oil

1. Cook the shallots in oil in a saucepan over medium heat until translucent.
2. Garlic, ginger and peppers.
3. Cook until just frangrant one minute or so.
4. Add the cranberries and all other ingredients.
5. Simmer until the cranberries have broken down and it reaches the desired consistency (about 10 to 15 minutes).
6. This sauce cans very well just use normal canning techniques.
7. If canned, it will keep for more than a year.
8. Otherwise, it keeps well in the refrigerator for a long time (well through the Thanksgiving to Christmas holidays).
9. (If using dried chipotles, toast them on a dry griddle until puffy and fragrant (dont let them blacken).
10. Chop finely.
11. If using chipotles in adobo sauce, just chop the chiles finely.)

cranberries, sugar, shallots, orange juice, garlic, ginger, peppers, tb oil

Taken from www.chowhound.com/recipes/chipotle-cranberry-chutney-11257 (may not work)