Orange Ginger Chutney
Source: CHEF
Ingredients
4 lemons, zested and *supreme segmented, then cut into thirds
4 oranges, zested and *supreme segmented, then cut into fourths
2 oz. Grand Marnier
1 c. onion, finely chopped
2 cloves, minced
2 oz. ginger, peeled and minced
2 bay leaves
4 cloves
2 cups raisins
7 oz. white wine vinegar
6 oz. freshly squeezed orange juice
4 oz. freshly squeezed lemon juice
5 oz. brown sugar
2 tsp. tomato paste
*Directions for supreme segmenting in Citrus Supreme-Segments recipe
Directions
Soak the raisins in Grand Marnier. In a saucepan, combine all ingredients except the supreme segments. Cook until almost dry and cool. Add the segments and stir in. Place in sterile containers with lids. Keeps for up to 3 weeks. Serve with Citrus Crab Beignets.
Rating
(from 1 rating)
Comments
Sauce Orange Ginger Chutney
Abstolutely great recipe. The first to my own taste. I have changed the ingredients a little (put half of dried cranberries) and cut in half the fresh ginger to add 1 teaspoon of dried one. It is now a Holiday Chutney. Thank you so much for this!
- Isabelle