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Friday, December 10, 2010

Cranberry Chutney Recipe

I was at La Salsa today and was delighted to see that for the holiday season, they've added a cranberry salsa. It's pretty tasty and it reminded me that I haven't made cranberry chutney in a long time. If you like chutney and you like cranberries, you might like this recipe. Th recipe originally appeared in a now-defunct food blog.


This spicy cranberry chutney is a tangy alternative to the usual cranberry sauce side dish. Adapted from a recipe shared by a New Orleans chef, it not only works well with turkey (and leftover turkey sandwiches), it pairs well with juicy roast pork or prime rib.

1 bag cranberries, washed and sorted
1 medium red onion, chopped
2 tbsp unsalted butter
1 ¼ cup granulated sugar
3 tbsp apple cider vinegar
2 tbsp grated fresh ginger root
Dash salt
I tsp. crushed red pepper flakes (optional)

Sauté the chopped onions in the butter until soft and translucent
Add everything else but the optional crushed red pepper.

Cook over medium heat until the mixture is reduced and syrupy.
Stir in the crushed red peppers if desired. Or you can substitute a pinch of cayenne pepper for a little more heat.

Serve warm or at room temperature.

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