Sweet and sour cranberry chutney

Ingredients

• 450 ml Rice vinegar
• 240 g Cranberries, dried
• 120 g Cane sugar
• 2 pcs Red onion, cut in 1 cm dices
• 2 tbsp Lemon grass, raw, minced
• 1 tsp Grapeseed oil
• 1/2 tsp Fresh ground salt
• 1/2 tsp Black pepper, ground

Method

1. Coat sauce pan with grapeseed oil.
2. Add the onions and lemongrass over high heat until soft, about 5 minutes.
3. Season with salt and pepper. Add the cranberries and sugar then deglaze with the rice vinegar.
4. Cook until reduced by 75%, or until the liquid is absorbed.
5. When cool, transfer into a container, cover, and store in fridge or serve immediately.