Sunday, November 13, 2011

- Cranberry Chutney with Apple and Crystallized Ginger

CRANBERRY CHUTNEY WITH
APPLE AND CRYSTALLIZED GINGER


1 tsp vegetable oil
1 shallot, minced
2 tsp finely grated fresh ginger
½ tsp salt
2/3 c water
¼ c cider vinegar
1 c packed brown sugar
12 oz (3 c) fresh or frozen cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼ inch pieces
1/3 c minced crystallized ginger

Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger and salt. Cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.

Add water, vinegar and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ c cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

Add remaining 1½ c cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving (sauce can be refrigerated for up to 3 days).

Notes.

1. I really don’t mess with turkey supper. I made this for a turkey that was not served at Thanksgiving or Christmas so breaking tradition seemed okay. It is yummy and I would make it again!.

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