Tuesday, December 6, 2011

Jeweled Cranberry Chutney from Aarti Sequeira

I think this will be our cranberry sauce for Christmas dinner. It looks so good! and easy too!

Jeweled Cranberry Chutney from
Aarti Sequeira

Cranberry Chutney with Mango, Pomegranate and Black Peppercorns
1) Crush 1 teaspoon black peppercorns with 1/2 teaspoon coriander seeds in a mortar and pestle or spice grinder.
2) Warm some grape seed oil in a pot until shimmering. Add spices. Cook 20 seconds. Add 1/2 red onion, minced. Sauté until softened and slightly browned.
3) Add one bag fresh or frozen cranberries, pinch of salt, hefty pinch of cardamom, 1/2 cup sugar, 1/2 cup water (might actually need 1 cup, I can’t remember). Bring to a boil, then simmer 10 minutes.
4) Off heat, add 1 diced mango and a handful of pomegranate seeds. Stir. Bring to room temperature. Chill and serve. So good.

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