Entrees

Terrine with cranberry chutney

Name: Terrine with cranberry chutney
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1/2 teaspoon ground cinnamon; 2 teaspoons grated fresh ginger; 400g frozen cranberries; 1 Granny Smith apple, peeled, finely chopped; 1 cup soft brown sugar; 1/2 cup (125ml) red wine vinegar; 6 thick slices good-quality terrine; Dressed rocket leaves, to serve

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10m

40m

Terrine with microwave cranberry chutney

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This chutney is great to have on hand to serve with roast turkey, and with cold meats or in sandwiches and it's so simple it can be done in the microwave!

1 tablespoon olive oil
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
2 teaspoons grated fresh ginger
400g frozen cranberries
1 Granny Smith apple, peeled, finely chopped
1 cup soft brown sugar
1/2 cup (125ml) red wine vinegar
6 thick slices good-quality terrine
Dressed rocket leaves, to serve

Method

1.

Combine oil, onion, cinnamon and ginger in a microwave bowl. Microwave uncovered on high for 3 minutes.
2.

Add the cranberries, apple and 2 tablespoons of cold water. Return to microwave and cook on high 5 minutes further, stirring every minute or so.
3.

Add the sugar, vinegar and a pinch of salt and continue to microwave on high for 30 minutes, stirring every 5 minutes until thick.
4.

To serve, place a slice of terrine on each plate, add a generous spoonful of chutney and serve with dressed rocket leaves on the side. Cranberry chutney will keep for up to a month in the fridge.