Monday, November 23, 2015

Thanksgiving Recipes: Cranberry Ginger Chutney

Chef Jaime Montes de Oca over at Zentan shared this recipe for Cranberry Ginger Chutney to make on Thanksgiving.  Thanks Jaime!

1 # dry cranberry  (rehydrate in hot water)
1 cup sugar
4 pc star anise
1 cinnamon stick
1 oz fresh grated ginger
1 medium size onion diced small
1 lemon zest and juice
2 T pectin
4 oz white wine
1 oz canola oil

In a medium sauce pan heat up canola oil, add onion and cook slowly till translucent. Add cranberries, pectin, white wine, spices and sugar. Cook for 5 minutes then add remaining cranberry liquid, cook till thickened. Finish with salt fresh ginger lemon juice and zest, cook 5 more minutes. Let cool and place in a mason jar.

Photo by Emily Clack

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