Garlicky Cranberry Chutney

published by Susan Blossom Nov 26, 2008

Cranberries | Side Dish

Cranberry Chutney

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).
12
10 min.
25 min.
Easy

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!"

Susan Stamberg, NPR

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