Cranberry chutney

Every year around this time I get hundreds of hits from Google searches looking for a cranberry chutney recipe which I first posted years ago. So here goes.

If, like me, you don't like regular cranberry sauce, now's the time to make cranberry chutney to give it time to mellow before Thanksgiving.

Recipe for cranberry chutney.

12 ounce bag of cranberries

1 cup of water

half a teaspoon of salt

1 cup of sugar

2 tablespoons olive oil

half an onion chopped fine

1 heaped teaspoon of finely minced garlic

2 tablespoons of finely chopped cilantro

1 teaspoon of cumin

2 tablespoons white wine vinegar

half a teaspoon of cayenne pepper or one fresh serrano chillie finely minced

Boil the cranberries in the cup of water with the salt and sugar for ten minutes. The result will seem watery but it will solidify as it cools.

Heat a few tablespoons of olive oil in a skillet and add the cumin and cayenne (or minced serrano.) As soon as the cumin starts to bubble in the oil add the chopped onion and minced garlic and saute till golden brown - about ten minutes.

Add sauted onions etc to cranberries and stir in the chopped cilantro and vinegar. Let it cool and refrigerate. It will be slightly bitter when you first make it but will mellow in a few days. Use it just like the usual cranberry sauce. It's especially good on cold turkey sandwiches.