by epicureanodyssey
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epicureanodyssey's Notes:
Expand1 12-ounce bag fresh or frozen cranberries Ask a question about this ingredient
2 small tangerines, Clementine or Satsuma, unpeeled, halved, seeded, cut into 6 wedges per half Ask a question about this ingredient
1/3 cup minced red onion Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
1 tablespoon minced fresh peeled ginger Ask a question about this ingredient
1/4 cup minced candied ginger Ask a question about this ingredient
1 teaspoon chipotle pureé or to taste, see note Ask a question about this ingredient
1 teaspoon ground cardamom Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 cup walnuts, toasted and chopped Ask a question about this ingredient
handful pomegranate seedes, optional Ask a question about this ingredient
Combine all the ingredients, except the walnuts, in a large, heavy non-aluminum saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat and boil until the cranberries pop, 6 to 8 minutes. Remove from heat and stir in the nuts and pomegranate seeds, if using.
Ask a question about this stepWhen the chutney is completely cool, spoon into sterilized jars. Cover and refrigerate. Let the chutney ripen for at least 2 days before serving. Bring to room temperature before serving.
Ask a question about this stepThe chutney will keep well for up to 3 months in the refrigerator stored in a glass jar with a tight-fitting lid. Just give it good stir before using.
Ask a question about this stepNOTES: To puree chipotle peppers, add a 7-ounce can of chipotle peppers in adobo sauce to the bowl of a food processor and puree with the adobo sauce until smooth. To store, put in a glass jar and top with a thin film of flavorless oil, such as canola. Each time you dip into the jar, drizzle a little more oil on top. The puree will keep refrigerated for 6 months or so.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
