cranberry chutney

Okay. I give up. Here's my world famous recipe for cranberry chutney. I hope you'll still invite me over. I got it years ago from NPR, and they got it from Madhar Jaffrey's cookbook.

Garlicky Cranberry Chutney

Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987).

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

Cut ginger into paperthin slices, stack them together and cut into really thin slivers. [This may be the ideal method, but I generally just chop the heck out of it with the small food processer since it's already out for chopping the garlic. -LK]

Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, 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. Lumps are ok. Simmer on a gentle heat for about 10 minutes.

Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!") [I am a firm believer in making this a day ahead as the flavors blend a little more.]