Beet and Cranberry Chutney

Serve this  vibrant sweet and sour condiment with roasted or grilled pork or at Thanksgiving dinner in place of the usual cranberry relish.

3 oranges                                                                                               ¼ c. vegetable oil

1 large onion, finely diced                                                                  Kosher salt

1 (2-in) piece fresh ginger, peeled and grated                                 1 ½ lbs. beets, peeled and finely chopped

Freshly ground black pepper                                                             2 c. fresh cranberries

5 whole cloves                                                                                      1 cinnamon stick

½ c. red wine vinegar                                                                          ½ c. packed light brown sugar

Using a vegetable peeler, remove the zest from 1 of the oranges and set aside.  Squeeze the juice from all 3 oranges and set aside.  In a Dutch oven or other heavy-bottomed pot, heat the oil over low heat and add the onion with a pinch of salt.  Cook, stirring, for 2 min.  Add the beets, season with salt and pepper, and stir to coat the beets with the oil.  Add the orange zest, cranberries, cloves, and cinnamon stick.  Stir and cook for another 5 min. as the flavors begin to meld.  Add the orange juice, raise the heat to medium-high, and bring to a boil.  Reduce the heat and simmer until the beets are tender and starting to break down, about 1 ½ hrs.  Add a little water if the mixture begins to look too dry.  Add the vinegar and sugar and simmer to reduce to a thick consistency, 10-15 min.  Taste for seasoning and adjust as needed with salt and pepper.  The chutney can be used immediately or refrigerated for up to 2 weeks; the flavors will improve as the chutney sits.  Makes 5 c.


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