Not just for Thanksgiving!
Garlicky Cranberry Chutney
1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
l-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper
Cut ginger into paper-thin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate. (“It will keep for several days, if you don’t finish it all after first taste!”)
Adapted from Susan Stamberg who calls this recipe “my truly favorite cranberry side dish.” To see another cranberry condiment, the Pepto Bismol look-alike, Double click here on Stamberg and Claiborne, to see a cranberry relish Stamberg adapted from Craig Claiborne, then published on NPR.
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Copyright © 1999-2005 S.H. Klock/ The Recipe Reader / at Home Cookin’.