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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys.... 0 Residents and 1 Guest are viewing this topic. « previous next »
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Author Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....  (Read 21790 times)
Jeff Wrangler
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« Reply #10 on: December 12, 2008, 01:04:29 pm »

I serve this with meats, primarily the lamb that I serve nearly every Christmas, and it is also good with other full-flavored meats like goose, duck, turkey, beef, venison, elk, etc.


Mmmm. ... Elk. ...
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« Reply #11 on: November 21, 2009, 08:47:57 pm »

I'm making my peach chutney tonite! There were no peaches in the house because my daughter took them all to make peach wine. I was not complaining...I didn't see canned peached in the store that appealed to me, so I bought frozen peaches. They look quite nice in the pan, and I think they will make some wonderful peach chutney!

Peach Chutney

5 cloves garlic
1 white onion
1 tsp. olive oil
a 2-in piece of jalapeno pepper
1 T. fresh galangal, peeled
1 1/2 T. ginger

1/2 cup brown sugar
juice of one lemon
2 T. sake
1 T. black vinegar

5 large peaches
1 T. flour
1 lime

Chop the onion and saute in the olive oil over low/medium heat until soft. Cut the garlic into slivers and add near the end of cooking. With rubber gloves on, shop the jalapeno pepper finely and add. Also chop or grate the galagal and ginger and add. Cook a couple of minutes longer just until everything starts to soften. Set aside.

Bring a pot of water to boil and dunk the peaches one by one in just for 30 seconds each. Slip off the peels and chop the peaches into a large bowl, saving the juice and discarding the pits. Pour off the peach juice into a pot and bring to a boil with the brown sugar. Allow to boil until it is syrupy and thick. Remove from the burner and add lemon juice, sake, and vinegar.

Toss the peaches with the flour and add the onion mixture. Chop the lime (including peel) finely and add. Pour the syrup mixture over and combine well. Spoon the chutney into jars and store in the refrigerator, or process.
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« Reply #12 on: November 21, 2009, 09:05:02 pm »

Whut's galangal?  Huh?
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« Reply #13 on: November 21, 2009, 09:17:16 pm »

It's a lot like ginger but with more tannin.
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Ellemeno
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« Reply #14 on: November 21, 2009, 09:27:07 pm »

It's a lot like ginger but with more tannin.


And also woodier - inedible.  Just for flavor, but not for chewing.  I was just going to ask where you get yours.  I always love it in Thai food, but don't know if I've ever seen it in a store.  Probably an Asian store?

Nice that you are using frozen peaches.  Easier and still delicious.
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« Reply #15 on: November 21, 2009, 09:43:21 pm »

Thanks to you both on the galangal!  Smiley
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« Reply #16 on: December 14, 2009, 02:28:16 pm »

Here's a simple holiday side dish.  I never like cooked cranberries, and this couldn't be easier.  All you need is a food processor.  It's tart, sweet, bitter and zingy all at once.

CRANBERRY ORANGE RELISH

one bag fresh cranberries
one seedless orange, quartered with the peel on(could substitute two clementines)
one piece fresh ginger about 1"x2"
1/4 cup sugar

In a food processor, put the fresh ginger and process to chop finely. 
Add quartered orange (check for stray seeds), cranberries and sugar.
Process briefly until coarsely chopped.

That's it. 
Some may like more sugar.
Sometimes I'll add a finely chopped jalapeno for added kick.

Paul

I'm making this today, friend!
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« Reply #17 on: December 14, 2009, 04:00:48 pm »

I'm making this today, friend!

Hurray.  Bon appétit!
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« Reply #18 on: December 14, 2009, 05:49:11 pm »

I'm gonna try it too.

I'll add water, coz I can only get dried cranberries here.
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« Reply #19 on: December 14, 2009, 06:12:51 pm »

I'm gonna try it too.

I'll add water, coz I can only get dried cranberries here.

Try adding aquavit!!
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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys.... « previous next »
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