Avocado Cranberry Chutney

Adapted from recipe by Rick Bayless

Serves: 10 to 15 (about 5 cups)
Prep time: 20 min.
Cook time: 0 min. + 1 to 4 hrs chill time

Ingredients:
2 large oranges, peeled and sectioned
1 cup finely diced peeled, seeded cucumber
1/2 cup dried cranberries
1/2 cup fresh or frozen cranberries, coarsely chopped
1/2 cup finely diced red onion
1/4 cup orange juice
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon crushed red pepper, or more to taste
3 avocados from Mexico, halved, pitted, peeled and diced
1/2 cup coarsely chopped cilantro

Preparation:

With a sharp knife, cut peel and all white pith from the oranges. Working over a large bowl, cut between the membranes to release segments. Cut each segment into 3 or 4 pieces. Add the cucumber, dried cranberries, fresh cranberries, onion, orange juice, vinegar, salt and red pepper. Cover and refrigerate from 1 to 4 hours. Just before serving, gently mix in avocados and cilantro.

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