You can put Cranberry Chutney on almost anything. It’s particularly lovely on chicken, duck, and pork.
Hosting a cocktail party? Put the chutney in a crystal bowl, and let guests spoon it onto crackers.
How I make this glistening bliss:
Tip: If you have a microplane-zester (I purchased this one), you can complete this and any other zesting job in about 20 seconds.
Our preliminary work is complete. Let’s cook this chutney!
Let the mixture cook until the garlic is soft but not colored — about 2 minutes.
Maybe it’s colder in this house than I realized.
And speaking of cold! Outside, the temperature here is currently -9°F .
Don’t be jealous.
You could stir in some salt and black pepper now, too, or wait until you’re ready to serve. I decided to wait.
When completely cool, you can store the chutney in an airtight container for at least 1 week. You can serve it cold, or heat it on the stove-top or in the microwave.
As you have seen, Cranberry Chutney is incredibly easy to make. Sally forth and make some, okay?
Here’s a printer-friendly copy-and-paste version of the above:
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 1 1/2 cups of sauce
1 tablespoon olive oil
2 fat garlic cloves, minced
2 teaspoons freshly-grated ginger
The zest and juice of 1 large orange
1 cup packed brown sugar
2 cups fresh (or frozen) cranberries
1 tablespoon apple cider vinegar
Optional: kosher salt and grinds of black pepper — to taste
Pour the oil into a medium saucepan, and heat it over a low flame. Stir in the garlic and ginger, and cook just until the garlic softens — about 2 minutes. Don’t let the garlic color.
Stir in the orange zest and juice, the brown sugar, cranberries, vinegar, and the optional salt and pepper. Cook over a medium flame until the mixture bubbles, and most of the cranberries have popped — about 10 minutes.
When completely cool, the chutney can be stored in an airtight container for at least 1 week.
Serve over grilled chicken or pork. Or, spoon over crackers for a cocktail snack.
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