Friday, November 17, 2006

Thanksgiving recipes, #2: Garlicky Cranberry Chutney

It looks like I don't quite qualify for NaBloPoMo because I'm posting on two different blogs. Ah, well. I didn't sign up in time, anyway, so I'm really just doing it for the glory, not the prizes. Or something. (I'm on the list anyway...scroll down from that above link, if you care!)

And I am really trying to post every day, just to see if I can. So here's today's effort, another Thanksgiving recipe. You need to know that my family thinks cranberry sauce is one of the vegetables on the Thanksgiving table. Or two or three of them, actually. We do usually try to provide something green, but there's lots of the red stuff: often three or four varieties. My dad likes cranberry-orange relish. Others like Mama Stamberg's cranberry-horseradish concoction--something I have to confess I have never tasted, though it certainly looks pretty. Then some plain whole-berry sauce (but I said "plain," so skip the orange zest!) is nice, and I even really like the jellied cylinder that comes right out of the can and can be cut into neat round slices.

But my own favorite is this garlicky chutney, loosely adapted from a recipe Susan Stamberg posted along with the horseradish one (in fact if you scroll down from the above link you'll find her version). Here's how I do it: easy and delicious.

1 12-oz. bag cranberries
1 cup sugar
1 cup water

1-inch fresh ginger (or 2-3 tbs. chopped ginger)
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tbs. sugar
1/8 tsp. cayenne pepper
1/2 tsp. salt (or less)
ground black pepper
1/2 cup toasted walnuts or pecans (optional, but I think they make the dish)

Combine the first three ingredients in a saucepan, bring to a boil, and simmer for 10-12 minutes, or until the berries pop. Let cool. (If you're in a hurry, just use a can of whole-berry sauce here.)

Cut ginger into paper-thin slices, stack slices and cut into really thin slivers (or, use the pre-chopped stuff in the jar, as suggested above).

Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, then simmer over medium heat until there are about 4 tbs. of liquid left. Add the cranberry sauce, salt, and pepper; mix and bring to a simmer. Simmer on gentle heat for about ten minutes. Cool before serving. If desired, stir in 1/2 cup toasted nuts, just before serving.


Heather said...

oh, the jellied cylinder is glorious... mmmm mmm good.

happy friday!

Caroline said...

thanks for posting this recipe! It's so delicious, I have to go buy some more cranberries!

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