Ingredients
- ½ cup water
- 1/3 cup sugar
- 2 cups whole cranberries
- ¼ cup red onion diced
- 1 tbs. olive oil
- ¼ cup pistachios chopped (optional if nut-free)
- Balsamic reduction optional
Instructions
- In a small saucepan, heat water and sugar until the water boils and sugar is dissolved. Add cranberries and cover, reducing heat to a simmer. Stir occasionally until most cranberries are popped and the sauce consistency is slightly chunky. If it remains watery at this point, remove the lid and continue to cook until it is more of a thin jam texture.
- Sauté onions in oil until slightly browned, then stir into the cranberries. Allow the mixture to cool.
- Stir in pistachios just before serving.
- Slice fresh or toast baguette slices until lightly browned. Dollop chutney on each piece and drizzle with balsamic reduction sauce.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.