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)
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!!