Madhur Jaffrey’s Ginger Garlic Cranberry Chutney {recipe}

cranberry sauce - madhur jaffrey
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?!

Anyway.

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

Ingredients

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

Directions

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.

by Sarah J. Gim on November 20, 2011 · 5 comments

{ 5 comments… read them below or add one }

Nic@diningwithastud November 20, 2011 at 9:39 pm

Ohhh like as in the newspaper app???? ;)

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Julie Weck November 23, 2014 at 8:45 am

I heard the story of this recipie on NPR and I could not find the link for weeks. Once found it has become one of my favorite sides for all kinds of meals. I cannot imagine a holiday meal without it.

Reply

Elly Salvent December 24, 2014 at 10:10 pm

Awesome!!

Reply

Elly Salvent December 24, 2014 at 10:11 pm

Awesome!!!! I love this recipe!!

Reply

lolsuz November 7, 2016 at 7:30 am

I first heard this recipe on NPR’s annual staff Christmas recipe-sharing broadcast, and I’ve made it every year since. It’s DELICIOUS with meats! I’m looking forward to making it for family at Thanksgiving later on this month.

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