Cranberry Chutney with Ginger
Day 6 of "15 days to Thanksgiving"
Posted By Savita
This cranberry chutney gets subtle taste from ginger and extra layer of flavor from red wine. I always make a chunky version of cranberry sauce with some warm spices. Last year, I made Cranberry-Cardamom Sauce and you all liked it. This year, ginger and cinnamon are invited in the party.
Red wine is yet another delicious component in this sauce. I often make cherries, red wine and sugar reduction to accompany Indian Milk and Rice pudding for my book-club friends. First time, I served leftover cherry-wine sauce to my friends with Rice Pudding. Since then, rice pudding with wine sauce has become a ritual. Even if I don't have wine at home, anyone who has any leftover red wine brings the wine and it simmers on stove while we enjoy reading our favorite book. In nutshell, no one wants to leave without enjoying a bowl of chilled rice pudding and 2-3 spoons of cherry-red wine sauce.
Cranberries are tart and have very different taste than cherries. So, for cranberry chutney (or sauce if you wish to call so), I also added 1 cup of fresh orange juice with sugar to balance the tartness. Other than a great purple hue and rich aroma, wine also gives this chutney subtle red-grape flavor.
I am posting this recipe towards 15 Days to Thanksgiving event, but this chutney! you can enjoy any day of the year with roasted or grilled meat.
Cranberry Chutney will stay good in refrigerator, in an airtight container, for up-to 2 weeks.
I hope you are enjoying Thanksgiving feast with me! can't wait to share more recipes with you all! until next recipe....
Happy Cooking!
Ingredients
- 1 tbsp Ginger (thin chopped, or crushed and tied in cheese cloth)
- 1 Cup Red Wine (sweet dessert wines, like port)
- 1 lbs Cranberries
- 1 Cup Sugar
- 1 Cinnamon (whole cinnamon stick)
- 1 Cup Orange Juice
- 1/8 tsp Salt
Directions
-
1. Cook wine in a non-reactive, deep pan. Cook for 5-7 minutes until it reduces a little. -
2. Add chopped ginger (or crushed ginger tuck in tea strainer/ tied in small piece of cheese cloth). Also add cranberries, cinnamon stick, sugar, orange juice, and salt Additional Notes:
You can grate ginger and squeeze juice and add to cooking chutney instead of add pieces. -
3. Simmer mix on medium heat for 10-15 minutes or until chutney is thick enough to coat a back of spoon. Remove from heat. Discard cinnamon stick and ginger bag. -
4. Serve immediately or bring to room temperature and refrigerate for up-to 2 weeks.
Savita's Recipe Notes:
Cranberry Chutney will stay good in refrigerator, in an airtight container, for up-to 2 weeks.
© Chef De Home. Post content including video and photos are copyright protected.