This chunky, bright cranberry chutney is packed with both fresh and dried cranberries. Chef Irene Li pairs it with scallion pancakes, but it will go well with roast chicken or pork as well. The best part is it comes together in under 30 minutes!
- 2 Tbs. vegetable oil
- 1 medium onion, chopped
- 3 Tbs. (packed) chopped fresh sage
- Pinch salt
- 1 12-oz. package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained (3 1/2 cups)
- 3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
In a medium skillet, heat the oil over medium heat. Add the onion, sage, and salt, and cook stirring often until the onion has softened, about 4 minutes. Add the fresh and dried cranberries, soy sauce, honey and 1/4 cup water. Simmer, stirring occasionally, until the berries have burst and the chutney has thickened, about 15 minutes. Season to taste with additional soy sauce or salt. Serve warm or at room temperature.