Cinnamon Orange-Cranberry Chutney
1 1/2 cups fresh OR frozen whole cranberries
1 1/2 cups orange juice
1/4 teaspoon ground cinnamon
3 tablespoons red wine vinegar
1 small shallot, minced
1 clove garlic, minced
1 tablespoons finely chopped fresh chives
5 teaspoons honey
Zest of 1 lime (2 teaspoons)
1/8 teaspoon salt
Pinch freshly ground black pepper
Combine cranberries, orange juice, cinnamon, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 minutes or just until liquid has evaporated.
Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
Serves 8 (about 4 to 5 teaspoons per serving).
2 cups baby arugula
1 1/2 teaspoons extra-virgin olive oil
Place arugula in small bowl; drizzle with oil. Gently toss until evenly coated.
Place pork cutlets on plates and top with chutney. Garnish with Wilted Arugula.
Ease of Preparation: Easy to Moderate
Yield: 8 servings
Prep time: 31 minutes (pork:10 min.; chutney: 18 min.; arugula: 3 min.)
Cook time: 26 minutes (pork: 6 min.; chutney 20 min.)