Sweet and Sour Cranberry Chutney

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Sweet and Sour Cranberry Chutney

2 red onions, cut into 1/2-inch dice

2 tablespoons minced lemongrass, white part only

2 cups dried cranberries, such as Craisins, chopped

1/2 cup sugar

2 cups naturally brewed rice vinegar

Grapeseed or canola oil for cooking

Kosher salt and freshly ground black pepper, to taste

 

 

 

 

 

In a sauté pan coated lightly with oil over high heat, sauté the

onions and lemongrass until soft, about

 

5 minutes. Season with kosher salt and freshly ground black pepper and

check for flavor. Add cranberries and sugar and deglaze with naturally

brewed rice vinegar. Reduce by 75 percent, or until liquid is

absorbed. Check again for seasoning. When cool, transfer to a

container, cover, and store in fridge for up to two weeks.

 

Makes: 3 cups.

 

Source: Ming Tsai's " Ming's Master Recipes. "

Formatted by Chupa Babi in MC: 11.01.06

 

 

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