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Full Online Book HomeLearning KitchenFruit - Cranberry - Garlicky Cranberry Chutney
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Fruit - Cranberry -  Garlicky Cranberry Chutney Post by :rgunnltd Category :Learning Kitchen Author :Unknown Date :February 2012 Read :819

Click below to download : Fruit - Cranberry - Garlicky Cranberry Chutney (Format : PDF)

Fruit - Cranberry - Garlicky Cranberry Chutney

Source: Susan Stamberg of NPR (National Public Radio) calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cook book _East/West Menus for Family and Friends_ (Harper & Row, 1987)

1 inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 T. sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
1/2 tsp 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 4 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. Will keep for several days, which makes it a great do-ahead item.
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1 cup sugar 1/2 cup butter softened 2 eggs 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream (regular, light or no fat) 1 tablespoon orange juice 2 teaspoons grated orange peel 1 (16 ounce) can whole cranberry sauce Glaze: 1 cup powdered sugar 1 tablespoon sour cream 3 to 4 tablespoon orange juice Sugared cranberries (optional) Heat oven to 350 degrees. In large mixer bowl, beat sugar and butter at medium speed scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating, scraping bowl often,
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4 cups cranberries 1 1/2 cups water 2 cups sugar 2 to 3 tablespoons lemon juice 1 (3-ounce) packages cream cheese 1/3 cup mayonnaise 1/2 cup powdered sugar 1 cup chopped walnuts 2 cups heavy cream, whipped Cook cranberries in water until popped, press through sieve. Add sugar; cook for 5 minutes. Add lemon juice; pour into paper cups in muffin tins, filling 1/3 full. Place in freezer until chilled. Combine remaining ingredients and spread over cranberry mixture. Freeze; will keep for several weeks. Yield 24 servings.
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