|Name:||Madhur Jaffrey's* Garlicky Cranberry Chutney||Contributor:||Leigh Ann Hussey|
|Description:||'tis chutney -- if you don't know what that is, don't eat it. :)||Posted:||1994-11-23|
|Key words:||cranberry, chutney||Category:||Sauces|
|Ingredients:||1" cube of fresh ginger, peeled
3 cloves garlic, peeled & very finely chopped
1/2 c apple cider vinegar or distilled white vinegar
4 Tbps sugar
1/8 tsp cayenne pepper, or to taste
1 lb can/jar of jellied cranberry sauce
1/2 tsp salt
freshly ground black pepper
|Preparation:||Cut the ginger into paper-thin slices. Stack the slices together and cut them into very thin slivers.
Combine the ginger slivers, vinegar, sugar and cayenne in a small pot. Bring to a simmer.
Simmer on a medium flame for about 15 minutes or until there are about 4 tablespoons of liquid left (excluding the solids).
Add the cranberry sauce, salt and pepper.
Mix and bring to a simmer. It will be a bit lumpy, but that's fine.
Simmer on a gentle heat for about 10 minutes. Cool. Put in a jar and refrigerate. This will keep several days. Makes 2 cups.
|Notes:||From Madhur Jaffrey's Cookbook: Easy East/West Menus for Family and Friends, Harper & Row Publishers, New York, 1987|