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The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
Sason:
As long as there's ginger in it, I'm sure it's delicious! ;D
Front-Ranger:
I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!
southendmd:
--- Quote from: Front-Ranger on November 30, 2014, 12:40:54 am ---I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!
--- End quote ---
I'm a convert!
Front-Ranger:
--- Quote from: southendmd on November 26, 2014, 04:44:45 pm ---Cranberry Chutney
This recipe is adapted from one by Jacques Pépin.
Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice. (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons. Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.
Let simmer until thick.
This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend.
--- End quote ---
Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!
southendmd:
--- Quote from: Front-Ranger on December 21, 2014, 03:31:08 pm ---Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!
--- End quote ---
I think that's a great idea. Not sure that it will stay green for long; that red is powerful!
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