Thanksgiving Menu (cont.): Cranberry, Ginger and Orange Chutney

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This sauce has a great balance between sweet and sour, and goes very well with the roasted turkey. The recipe below is already scaled down from the original one to supply a reasonable amount to 10 people. Trust me, with the quantity in the original recipe, you could invite the whole neighborhood.

Cranberry, Ginger and Orange Chutney

(adapted from Food and Wine)

1/2 orange
1/2 lb fresh cranberries
4 tbs water
1/2 tbs balsamic vinegar
3 tbs sugar
3 tbs light brown sugar
1 tbs minced fresh ginger
Salt and freshly ground pepper to taste

  1. Peel and section 1 orange (see instruction here). We only need 1/2 orange, so save the rest for something else, or eat it (good for your health 😉
  2. Squeeze the juice from the membranes into a bowl, take 1 tbs of juice.
  3. Cut the orange sections into 1-inch pieces.
  4. In a large saucepan, combine the cranberries and water with 1 tbs of orange juice from the bowl and bring to a simmer over moderate heat.
  5. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes.
  6. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes.
  7. Let cool slightly, then season with salt and pepper.
  8. Serve warm or at room temperature.

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