Cranberry Orange Chutney
INGREDIENTS: cranberries, Open Woods onion, golden raisins, white & brown sugar, apple cider vinegar, orange juice & zest, grated ginger, cinnamon
Seasonal chutney made right here in Enfield. Serve as you would cranberry sauce as a condiment on Thanksgiving, then think leftover turkey, caramelized onions, lettuce or spinach from Open Woods, and cranberry orange chutney for lunch on Friday! You could also season leftover turkey with jerk and make nachos garnished with cranberry chutney or spread on a roll for a sandwich with delicious leftovers. You can even turn this chutney into a dressing quickly using our Jam Jar Vinaigrette recipe.
Jam Jar Vinaigrette
2 tbsp. of your favorite jam or jelly (or in this case chutney)
1 tbsp. Dijon or spicy brown mustard
¼ cup vinegar (white wine, red wine, champagne, balsamic, or apple cider)
½ cup extra virgin olive oil
Salt & pepper to taste
Combine ingredients in the bottom of an almost empty or new jam or jelly jar and shake to combine. Use to dress your favorite Open Woods green or as a marinade. Store in the refrigerator.