It’s time for a Madhur Jaffrey Potluck at I♥CC! That means we can cook any Madhur Jaffrey recipe we choose. That always makes for a really fun round up! I selected a recipe, introduced a few months back by Mike of You Are Here: Cranberry, Ginger and Garlic Chutney. Adapted from Madhur Jaffrey’s “East/West Menus for Family and Friends” Mike is right. It’s hard to stay out of it. I’ve made it twice…once at Thanksgiving…when I couldn’t quite talk myself into putting in the garlic….*hangs her head* and then again at New Year’s when I served it with…ham!
You start with a can of cranberry sauce… I haven’t had a can of cranberry sauce in the house for 30 years! LOL! So…open up a package of cranberries, pour them into a dish, rinse them off and check them for any that might be spoiled.
I went ahead and added the spices to my cranberries as they were cooking. I figured it would bring the spicy essences out more…mmm….! For a bag of fresh cranberries, I usually add 1 1/2 cups water, 1 cup sugar or any sweetener you choose (honey is nice), strips of zest of 1 orange and chunks of the completely peeled orange. Adding in a bit of vinegar plays off the citrus-acid, and all those warm spices…this makes an incredible side sauce. Don’t worry about the garlic. It just adds another wonderful dimension to the flavor.
Sadly… I didn’t take any END pictures. I thought I had! So…I’ll have to make some more…and very frankly…it’s the end of football season and this chutney would be great over a block of cream cheese…with that little cayenne…”YeeeHaaaw!” in there! Yummm! And look…it will be a lovely 49’er red when it’s cooked! *Ü*