Mango, Cranberry and Rosemary Chutney

Mango, Cranberry and Rosemary Chutney
  • 2 cups
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time

Ingredients

Add all
  • 2 cups
    (500 mL)

    mango, cut into small cubes

  • 2 1/2 cups
    (625 mL)

    fresh cranberries

  • 1/2 cup
    (125 mL)

    red onion, cut into small cubes

  • 1 1/2 cups
    (375 mL)

    white sugar

  • 1 1/4 cups
    (315 mL)

    white balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    fresh rosemary, chopped

  • Salt and pepper to taste

Preparation

In a saucepan, bring all of the ingredients except the rosemary to a boil. Lower the heat to medium and continue cooking until the mixture reaches a syrupy consistency, in about 30 minutes.

Remove from heat, add the rosemary and season to taste.

Pairs well with poultry or pork. May be prepared in advance and kept in the refrigerator for 5 to 7 days.

Source: Metro