Leek and cranberry chutney
5
95
6 jars
No
Ingredients
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of olive oil
- 60 ml (1/4 cup) of ginger, into julienne
- 180 ml (3/4 cup) of maple syrup
- 60 ml (1/4 cup) of red wine vinegar
- 375 ml (1 1/2 cup) of cranberry juice
- 250 ml (1 cup) of dried cranberry
- Salt and pepper
Preparation
Side-by-side mode
- In a casserole with a thick bottom, brown leeks in olive oil at high heat for about 10 minutes or until tender. Add ginger, maple syrup, and vinegar. Continue cooking for another tens of minutes. Spray the mixture with cranberry juice and simmer at very low heat for about 1 hour 15 minutes. Stir from time to time. The liquids need to completely evaporate.
- Incorporate dried cranberries, salt and pepper.
Chef’s note
This chutney is an excellent condiment for pâtés, terrines, foie gras and meat pies.
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