Wednesday, December 3, 2014

Garlicky Cranberry Chutney

Garlicky Cranberry Chutney
We were given this as a gift the last two thanksgivings, and we Demolished the container... Found on NPR website... SO GOOD!!!
Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends(Harper & Row, 1987).
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")

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