Garlicky Cranberry Chutney |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 32 |
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I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry. Ingredients:
1 inch fresh ginger, peeled & grated |
3 cloves garlic, minced |
1/2 cup cider vinegar |
1/4 cup sugar |
1/8 teaspoon cayenne |
1 (16 ounce) can whole berry cranberry sauce |
salt & pepper |
Directions:
1. Combine first five ingredients in a medium sauce pan.
2. Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
3. Stir in cranberry sauce, heat through, and simmer for 10 minutes.
4. Add salt and freshly ground pepper to taste.
5. Cover and refrigerate.
6. Serve as a condiment with turkey, chicken, or pork.
7. Also good as a topping for vanilla ice cream.
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