This is the recipe for Madhur Jaffrey’s cranberry relish that my friend Todd brought to the Thanksgiving preview dinner last week. We flipped out over it. Partly because of the taste, partly because he brought the recipe to me as a newspaper clipping in perfect condition since the day he cut it out of the LA Times in 1997.
Newspapers. Wow. Remember those?!
I wasn’t sure about how I felt about the use of canned cranberry sauce as the base, but I’m sure that substituting in a basic whole cranberry sauce from scratch would be perfect.
Madhur Jaffrey’s Ginger Garlic Cranberry Chutney
from Madhur Jaffrey’s cookbook East/West Menus for Family and Friends
makes about 1½ cups
1-inch piece fresh ginger
3 cloves finely chopped garlic
½ cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
1-pound can cranberry sauce with berries
½ teaspoon salt (or less)
ground black pepper
Cut ginger into paperthin slices, stack them together and cut into really thin slivers.
Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate.