A killer chutney for the holidays and beyond. We prepare this side dish for all brunches and holiday parties this time of year.
- Roughly 12 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 2/3 cup balsamic vinegar
- 1 teaspoon cumin
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- 1/2 teaspoon lime juice
- 3 ounces butternut squash (julienned)
A. Over medium high heat, combine the cranberries, squash, balsamic, lime juice and sugar and bring to a boil.
B. Reduce to medium-low and add cinnamon, cayenne, cumin, and nutmeg.
C. Allow to simmer for 20 minutes until you find it to produce a thick consistency.
D. Serve immediately by topping the cranberries with the Butternut squash
Chef Roland Livingston, Executive Chef, Islandwood C.C.