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Some years ago now my brother Bruce got two recipes from NPR for cranberry sauce.  That was his “specialty”…and though we haven’t shared Thanksgiving with them in quite a few years, this Garlicky Cranberry Chutney is a mainstay…this is Susan Stamberg’s favorite she says…originally from Madhur Jaffrey’s cookbook “East/West Menus for Family and Friends (Harper & Row, 1987)…I made it last night and it’s ready to go.  No kidding, this stuff is soooo good and so easy.

1 inch piece of fresh ginger

3 cloves finely chopped garlic

1/2 cup apple cider vinegar

4 tablespoons sugar

1/8 tsp. cayenne

1 1 pound can of cranberry sauce WITH berries)

salt, pepper

 

Peel and cut ginger into paper thin slices, stack together and cut into thin slivers.

Combine ginger, garlic, vinegar, sugar and cayenne in a small saucepan, bring to a simmer and simmer on a medium flame for about 15 minutes or until there are about 4 tblsps of liquid left

Add cranberry sauce, salt and pepper…mix and bring to a simmer.  Lumps ok.  Simmer on a gentle heat for about 10 minutes.

Cool, store and refrigerate…(keeps well).

(Don’t be put off by the canned cranberry part…it really is good!)  Happy Thanksgiving!!