Happy Thanksgiving!

The following recipe appears in Heart of the Artichoke, a new cookbook by David Tanis. It’ll add some pizazz to any holiday dinner. Enjoy!
Spicy Cranberry Chutney
3 cups fresh cranberries
¾ cup sugar
One 2-inch piece ginger, peeled and finely slivered
Grated zest of ½ orange
½ teaspoon salt
½ teaspoon cayenne
1 jalapeno, seeded and finely diced
Put the cranberries and sugar in a shallow saucepan or a wide skillet over medium heat, stirring well to dissolve the sugar. Simmer for a few minutes, then add the ginger, orange zest, salt, and cayenne. Continue cooking until the mixture thickens slightly, about 10 minutes.
Stir in the jalapeno. Transfer to a serving bowl and let it cool and jell in the refrigerator before serving.

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