Monday, November 21, 2016

Cranberry Sauce Is So Last Year

I have never been a fan of cranberry sauce. I didn't get it. I didn't want it. And I definitely didn't want it anywhere near my turkey. My husband on the other hand is a fan. When there is an opportunity for a turkey sandwich with cranberry sauce, that's his choice. Worse yet, he is a fan of canned cranberry sauce, you know the stuff that doesn't have any cranberries in it? Well, I had to figure this cranberry sauce thing out. Why? Because I like to make it! It's fun, it's pretty and now I have found one that I like to eat.

Cranberry Chutney

1 (medium) lemon
12 ounces of fresh or frozen cranberries
2 cups sugar
2 1/2 ounces of crystallized ginger (approximately 1/2 cup, diced)
1/3 cup onion, finely chopped (white preferred)
1 garlic clove, minced
1 jalapeno pepper, seeded and minced
1 cinnamon stick
1/2 teaspoon dry mustard
1/2 teaspoon salt

In a non-reactive saucepan, zest the lemon, being careful to not get any of the bitter white pith. Peel the lemon, remove the seeds and dice the lemon into 1/4-inch pieces. (If you cannot peel the lemon, cut away the skin and pith).

Put everything left on the list of ingredients in the pot with the lemon pieces and zest.  ring to a boil over medium heat.

Reduce heat to low and simmer until the sauce is thick and the majority of the cranberries have burst, 10-15 minutes.

Cool completely and remove cinnamon stick before serving. Chutney can be made up to 1 week before the big event.

Original recipe from "Thanksgiving 101" by Rick Rodgers

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