Spicy Twist on Cranberry Sauce
I made this yesterday; and yum, it is fabulous. Thanks to Bonnie Mizell who shared Susan Stamberg's (from NPR) recipe that originally came from Madhur Jaffrey's Cookbook- East/West Menus for Family and Friends. This is a terrific side dish with a nice bite to it. I may also use it with one of my favorite appetizers- Chutney/Cheddar Crostinis. Typically I slice a French baguette on the bias, and brush with olive oil and bake at 375 for 10 minutes until the bread is slightly toasted. Then I put a slice of sharp cheddar cheese on top of each slice, and place under the broiler until the cheese bubbles. Take the crostinis out and place a dollop of chutney on top. I use chutney I buy off the supermarket shelf but this time I am going to use the Garlicky Cranberry Chutney. The combination of cheddar and chutney is fabulous.
Garlicky Cranberry Chutney
1 inch slice of peeled, fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 T sugar
1/8 tsp cayenne pepper
1 lb can whole berry cranberry sauce
salt and pepper to taste
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 4 TBS 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!
I made this yesterday; and yum, it is fabulous. Thanks to Bonnie Mizell who shared Susan Stamberg's (from NPR) recipe that originally came from Madhur Jaffrey's Cookbook- East/West Menus for Family and Friends. This is a terrific side dish with a nice bite to it. I may also use it with one of my favorite appetizers- Chutney/Cheddar Crostinis. Typically I slice a French baguette on the bias, and brush with olive oil and bake at 375 for 10 minutes until the bread is slightly toasted. Then I put a slice of sharp cheddar cheese on top of each slice, and place under the broiler until the cheese bubbles. Take the crostinis out and place a dollop of chutney on top. I use chutney I buy off the supermarket shelf but this time I am going to use the Garlicky Cranberry Chutney. The combination of cheddar and chutney is fabulous.
Garlicky Cranberry Chutney
1 inch slice of peeled, fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 T sugar
1/8 tsp cayenne pepper
1 lb can whole berry cranberry sauce
salt and pepper to taste
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 4 TBS 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!
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