BB Recipe: Cranberry Chutney

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Cranberry Chutney
Scarlett Lindeman of Roman’s
243 Dekalb Avenue, Fort Greene, 718-622-5300

“It’s the best dabbed on cold turkey sandwiches the day after,” says Lindeman.

1/2 cup cider vinegar

2 1/4 cups brown sugar

3/4 tsp. curry powder

1/2 tsp. ginger (dried, ground)

1/4 tsp. cloves (ground)

1/4 tsp. allspice

1/2 tsp. cinnamon

1/2 cup raisins

1/2 cup walnuts, chopped

2 lemons

2 oranges

1 apple, chopped

6 cups cranberries

Combine vinegar, sugar, and spices, and 1 1/2 cups water.  Bring to a boil, stirring until sugar completely dissolves.  Grate lemon and orange rind, and add lemon and orange sections, and apple, and stir occasionally, for 10 minutes.  Add raisins and 3 cups of cranberries, and simmer for 30-40 minutes, until thickened.  Stir in 2 cups cranberries and cook for 10 minutes.  Stir in last cup of cranberries, and walnuts and stir and simmer for 15 minutes.  Cool and chill.

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