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Cranberry Pomegranate Chutney
Servings
6
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium shallot (minced)
- 2 teaspoons freshly grated ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon fine salt
- 2 cups pomegranate juice
- ½ cup agave ¼ cup apple cider vinegar
- 2 tablespoons pomegranate molasses
- 2 12- ounce bag fresh cranberries
- 1 cup fresh pomegranate arils
Instructions
- Place the oil in a large saucepan over medium-high heat. Add the shallots, ginger, cardamom, cloves, and salt and sauté for 2 to 3 minutes, until the shallots are soft and fragrant. Add the juice, agave, vinegar, pomegranate molasses, and cranberries and bring to a boil.
- Reduce the heat to medium and simmer until the cranberries have burst and the chutney has thickened, about 15 to 20 minutes. Add the arils and cool the chutney to room temperature before transferring it to glass jars. Refrigerate the chutney until ready to use
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 37 grams
- Protein
- 1 grams
- Fat
- 2 grams
- Sodium
- 113 milligrams
- Fiber
- 6 grams
- Sugar
- 25 grams
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