Ingredients
-
1
-
1
-
1
-
3
-
1/2
-
4
-
1/4
-
1/2
-
1/2
-
-
1/4
-
1/2
-
1 - 2
-
1/2 - 1
-
Directions
Seasonal Cranberry Chutney, Fabulous adaptation of Madhur Jaffrey’s quick chutney using canned cranberries when unable to get fresh If using fresh, just make as usual and adapt to this recipe Wonderful anytime, and especially good with holiday turkey, roast or ham This recipe freezes well, too! Cooking time will vary according to quantity , This was terrific and sooo easy to put together Thanks for the recipe , used the canned cranberries and this was very tasty DH and I can’t wait to use the left overs on a sandwich used half the sugar posted here We are cutting down on sugar and I don’t like using too much sugar substitute so this was perfect for us It was a bit too different for the kids who were visting and missed the tradional cranberry sauce next year I may do both Thanks for sharing this tasty treat
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Steps
|
1
Done
|
Cut Ginger Into Paper Thin Slices, Stack, Cut Into Thin Slivers. |
|
2
Done
|
Combine Slivers, Garlic, Vinegar, Sugar, Pepper,Cinnamon and Allspice Into a Heavy Pot. |
|
3
Done
|
Simmer For About 20 Minutes (may Take Longer) Until There're About 4 Tablespoons Liquid Left (excluding the Solids). |
|
4
Done
|
Add Cranberry Sauce and Salt. |
|
5
Done
|
Mix, Bring to a Simmer. |
|
6
Done
|
It Will Be a Bit Lumpy. |
|
7
Done
|
Add Nuts, Orange, Peel and Lemon Juice. |
|
8
Done
|
Simmer Slowly. |
|
9
Done
|
It Will Take 2 to 3 Hours to Thicken. |
|
10
Done
|
Cool, Put in a Jar and Refrigerate. |
|
11
Done
|
This Will Keep For Several Days and Freezes Well. |
