Susan Stamberg's Garlicky Cranberry Chutney
Every year since 1971, Susan Stamberg has managed to sneak on the air her mother-in-law's recipe for cranberry relish. Susan recently visited VPR. We asked her to submit a recipe for our collection, and she came up with a different cranberry recipe from the one she's made famous. Says Susan: "This is cranberries again...but it's REALLY my favorite one!"
- 1 inch fresh ginger
- 3 cloves garlic, finely chopped
- 1/2 cup apple cider vinegar
- 4 TBS sugar
- 1/8 tsp cayenne pepper
- l lb. can cranberry sauce WITH berries
- 1/2 tsp salt (or less)
- ground black pepper
Cut ginger into paper thin 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 4 TBS liquid left.
Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are okay. Simmer on a gentle heat for about 10 minutes. Cool, store and refrigerate. It will keep for several days, if you don't finish it ALL after your first taste!
(From Madhur Jaffrey's cookbook, East/West Menus for Family and Friends, published by Harper & Row, 1987)