[CH] Garlicky Cranberry Chutney recipe

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Thanks for the Mexican Cranberries recipe, Myron -- looks good.  Made me
remember another one along those lines that I also want to try.  Recipe
below.  No chiles in base recipe, but it does suggest a variation of
substituting jalapenos for the cayenne.  Turkey time almost upon us.

Tee

GARLICKY CRANBERRY CHUTNEY

The Indian-born actress Madhur Jaffrey has an extraordinary hand  in the
kitchen - in fact it's difficult to say which of her talents is more
impressive.  But if we were compiling a list of the best recipes of our
lives, we'd definitely include this sensationally good cranberry
chutney, with its equal parts heat, sweet, and tart. No Thanksgiving
dinner should be served without alongside a more traditional cranberry
sauce for those who don't care to be surprised.

makes 2 cups

1 1-inch cube fresh gingerroot peeled
1/2 cup apple cider vinegar
1/4 cup sugar
3 garlic cloves, very finely chopped
1/8 teaspoon cayenne pepper, or to taste
1 16-ounce can jellied cranberry sauce
1/2 teaspoon salt
Freshly ground pepper to taste

Cut the ginger into paper-thin slices. Stack the slices together and cut
them into very thin slivers.

In a small saucepan, combine the ginger slivers, vinegar, sugai garlic,
and cayenne and bring to a simmer. Simmer over mediun heat for about 13
minutes, or until there is 1/4 cup liquid left, exclud ing the solids.
Stir in the cranberry sauce, salt, and pepper an( bring to a simmer. The
sauce will be a bit lumpy, but that's fine.Simmer over low heat for
about 10 minutes, or until it has the right consistency, and let cool in
the pan. Store the chutney in a jar in the refrigerator; it will keep
for several days.

For an even livelier chutney, mince a jalapeno pepper or two and add to
the ginger. Skip the cayenne.

cook's note:
This is a great potluck supper item or hostess gift. And it's worth
making a double batch, since it keeps well and is so  good   with
leftover turkey or on turkey sandwiches.

Cook:  Madhur Jaffrey
Source: Npr.org
Cookbook from which the above was taken:
Best American Recipes 2000, Fran McCullogh and Suzanne Hamlin, pages
240-241

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