The Winterlake Lodge Cookbook by Kirsten Dixon

Author:Kirsten Dixon
Language: eng
Format: epub
ISBN: 9780882409801
Publisher: Graphic Arts Books

CRANBERRY CHUTNEY

Cranberries come in high-bush and low-bush varieties in Alaska, and they are both good. This recipe uses the big commercial cranberries found in the market, but use wild Alaskan berries if you can get them.

1 TABLESPOON OLIVE OIL

1 SMALL RED ONION, FINELY CHOPPED

1 (12-OUNCE) BAG FRESH OR FROZEN WHOLE CRANBERRIES

⅔ CUP SUGAR

3 TABLESPOONS CIDER VINEGAR

1 CLOVE GARLIC, PEELED AND MINCED

¼-INCH KNOB OF FRESH GINGER, PEELED AND MINCED

½ TEASPOON SALT

⅛ TEASPOON RED PEPPER FLAKES

Heat the oil in a 3-quart heavy saucepan over medium heat. Add the red onion, stirring occasionally, until softened, about 3 minutes. Stir in the cranberries, sugar, cider vinegar, garlic, ginger, salt, and red pepper flakes. Simmer the mixture, uncovered, stirring occasionally, just until the berries pop, about 10 to 12 minutes.

Can the chutney or store it covered in the refrigerator for about 1 week.

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