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Cranberry Chutney with Red Pepper Flakes
Feral Cooks
Approximately 2 cups of chutney
BeginnerThough many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year. I’ve used it with naan as part of an Indian meal, as a sauce for a baked Brie dish, and, of course, as part of a Thanksgiving meal. This is a much better alternative to canned cranberry sauce. And it’s really easy to make. The recipe is based on a "Gourmet" recipe that was published in Dec. 2001.
Total Steps
4
Ingredients
9
Tools Needed
1
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Feral CooksIngredients
- 2 large shallots (about 3 oz), coarsely chopped
- 1 tablespoon vegetable oil
- 1 12-oz bag fresh or frozen cranberries (not thawed)
- 2/3 cup sugar
- 3 tablespoons cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon salt
- 1/8 teaspoon dried hot red pepper flakes(optional)
Instructions
1
Step 1
Begin by cooking the shallots (or onions) in the oil in a medium-sized heavy saucepan on moderate heat, until softened (about 3 minutes).
2
Step 2
Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries “pop,” 10 to 12 minutes.
3
Step 3
Allow to cool.
4
Step 4
Keeps for 1 week, chilled and covered.