Page 149 - Wits' Cookbook
P. 149

Cranberry ChutneySubmitted by: Jamey EricksonINGREDIENTS1 cup of sugar1 cup of light brown sugar3⁄4 cup of cider vinegar1 tsp of salt2 tsp of mustard seeds1⁄2 cup of thinly sliced onion2 garlic cloves, crushed1 tsp of red pepper flakes1⁄4 - 1⁄2 tsp of fresh ginger, peeled and julienned 1 cup of raisins1 lb of fresh cranberriesDIRECTIONS• In a saucepan, bring sugar, light brown sugar, and vinegar to a boil.• Add salt, mustard seeds, garlic, onion, red pepper flakes, ginger, and raisins. • Boil for 2 minutes.• Add cranberries and boil until berry skins start to split.• Remove berries with a slotted spoon and continue boiling until syrupthickens, about 3 - 5 minutes.• Pour back over berries and refrigerate.ADDITIONAL NOTESCan be made up to two weeks in advance.SAUCES149

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