Ingredients
3 Tbs. unsalted butter
1 large red onion, finely diced
2 Tbs. grated fresh ginger
1 cup orange juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, halved, pitted and diced
1 Tb. grated orange zest
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Melt butter in a medium saucepan over medium-high heat. Add onions and ginger; cook until soft. Add juice and sugar; cook until boiling. Add half the cranberries; cook until they pop. Add remaining cranberries and cook 5 minutes. Remove from heat. Add mangoes and zest. Serve at room temperature.