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Full Online Book HomeLearning KitchenSauces - Fruit - Garlicky Cranberry Chutney
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Sauces - Fruit -  Garlicky Cranberry Chutney Post by :Booklover Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3454

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

Sauces - Fruit - 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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2 cups raw cranberries 1 sm. onion small 1/2 cup sugar 3/4 cup sour cream (1 sm. container--can use nonfat) 2 TBSP prepared horseradish (or to taste) Grind together cranberries and onions add remaining ingredients and mix. Pour into a plastic mold and freeze overnight. On T-Day am move to the refrigerator to thaw. Makes 1 1/2 pint.
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1 (12-ounce) bag cranberries 1 cup sugar 1 cup fresh orange juice 1 teaspoon grated orange peel 1 medium seedless orange, all peel and pith cut away, fruit diced 3/4 cup walnuts, toasted, cut into 1/2-inch pieces Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill until cold, at least 2 hours and up to 3 days. Makes about 4 cups. Bon Appétit - December
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