Monday, November 14, 2005

Homey

Cranberry

I decided to can some chutney. I haven't canned anything since I moved from San Jose and all the fruit trees. I think I miss doing it. It is a lot of fun. This is a cranberry chutney that is spicy and GREAT! Here is the recipe:

From NPR article
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).

Garlicky Cranberry Chutney

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

l-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!")

3 comments:

Karen said...

Oh man, that looks so damn good. I am going to make some this week. I love the sweet/tart/spicy combo.

Or maybe I will just show up at your house and get me some. Cranberry chutney, I mean.

kweaver said...

oooh! i am going to make this.... I have some jars that look lonely and empty.

Katherine said...

I just got my BBM3 box from you! The chutney looks great! And the tiny tabascos are amazing. I'll be keeping one in my purse from now on. Thanks, and I promise to post a full write-up soon at toastpoint.blogspot.com.