Madhur Jaffrey's Cranberry Chutney

Photo of cranberry chutney in jar

I am not a cook. I joke that I married my husband because he can cook. I have always loved cranberry sauce at Thanksgiving, especially the jellied kind that slides out of the can with a great sucking sound. But when I found this recipe, I knew I had to try it and it's now a staple for my Thanksgiving meal – and leftovers! Yum!

-- Rebecca Castro,
Social Work Manager, Community Health Network Galveston

INGREDIENTS

  • 1-inch piece fresh ginger
  • 3 cloves finely chopped garlic
  • 1/2 cup apple cider vinegar
  • 4 tablespoons sugar
  • 1/8 tsp cayenne pepper
  • 1-pound can cranberry sauce with berries
  • 1/2 teaspoon salt (or less)
  • Ground black pepper to taste

PREPARATION

Cut ginger into paper-thin slices, stack them together and cut into really thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot, and simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. Makes about 1 1/2 cups.

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