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Garlicky Cranberry Chutney
1 Piece peeled ginger; (1-inch)
3 Cloves garlic; minced
1/2 c Cider vinegar
1/4 c Sugar
1/8 ts Cayenne pepper
1 cn Whole-berry cranberry sauce; (1-lb. can)
Freshly ground pepper
Cut ginger into very thin slices. Stack slices together and cut into very thin slivers. Bring ginger, garlic, vinegar, sugar and cayenne to simmer in small saucepan. Cook over medium heat until liquid is reduced to 1/4 cup, about 15 minutes. Add cranberry sauce and salt and pepper to taste. Mix and return to simmer. Cook on low heat 10 minutes. Cover tightly and refrigerate.