Thanksgiving In Nalls’ Kitchen!
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Sriracha Cranberry Chutney
½ cup fresh cranberries
¼ cup orange juice, no pulp
¼ cup water
¼ cup sugar
1 tsp Sriracha (or more if you want a super kick!)
Bring first 4 ingredients to a simmer in a saucepan, stirring continuously. Once cranberries begin to burst, you can mash them with your spoon. If you want a thinner chutney, mash all the cranberries, but if not leave enough as chunks. Reduce heat and simmer and continue cooking for about 10 minutes. Stir in Sriracha and simmer for an additional minute.
Remove from heat and allow to cool slightly if serving warm, or serve cold by allowing it to cool to room temperature and then refrigerate for at least 1 hour. Serve over poultry.