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Sunday, November 22, 2009

Ginger Cranberry Chutney....perfect for Thanksgiving

This chutney is excellent over turkey, if I do say so myself. I did put some red pepper flakes into my chutney; which gave it a nice little "zing". You could definitely leave the flakes out and still have a plethora of flavor from the ginger & orange. I do need to mention that it's important to sort (discard any yucky ones) and wash your cranberries. Allow me to remind you of Ocean Spray's slogan about their freshly harvested cranberries..."straight from the bog". Here's the definition of bog: wetland with acid, peaty soil, typically dominated by peat moss. Ok, now that I've convinced you to wash your produce well, we can proceed. Lastly, whenever you're using the zest of something, it's really ideal to go organic.

Lish's Cranberry Chutney:

1 bag cranberries; washed

1/2 cup 100% maple syrup

1 apple; peeled, cored & diced

1 orange; zest & juice

2 inch piece of fresh ginger; peeled & grated

1/4 tsp red pepper flakes

1/4 cup water

In sauce pan over medium heat, pour in maple syrup and cranberries. While the cranberries begin to soften down, peel and chop your apple and grate your fresh ginger. Add this to your cranberries along with the red pepper flakes and water. Zest your orange directly into the chutney and squeeze the juice from the orange into the pan. Bring to a light boil. Immediately reduce heat and simmer until everything is melded and the cranberries have broken down. You can help them along by mashing them during this process. Be mindful of your chutney and don't leave it unattended for too long, keep it moving-- especially during the boiling stage. You can serve it warm or at room temperature.

Happy Thanksgiving everyone!

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