Prep 15 mins
Cook 30 mins
I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry.
- 1 inch fresh ginger, peeled & grated
- 3 cloves garlic, minced
- 1⁄2 cup cider vinegar
- 1⁄4 cup sugar
- 1⁄8 teaspoon cayenne
- 1 (16 ounce) can whole berry cranberry sauce
- salt & pepper
- Combine first five ingredients in a medium sauce pan.
- Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
- Stir in cranberry sauce, heat through, and simmer for 10 minutes.
- Add salt and freshly ground pepper to taste.
- Cover and refrigerate.
- Serve as a condiment with turkey, chicken, or pork.
- Also good as a topping for vanilla ice cream.
I've made this before and love the zing it brings to cranberry sauce. It's great