All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)
What can I say, I just love a good chutney. Why not? Who doesn't love a little sweetness with their salty. In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.Orange Chutney
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