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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
ID:742 Updated:2006-04-02 11:41:11
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

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