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Cranberry-Ginger Chutney Recipe

  • Ingredients: 19
  • Serves: 1

Cranberry-ginger chutney with fresh cranberries, dried apricots, quartered, packed golden brown sugar, dried currants, minced peeled fresh ginger, cranberry juice cocktail, ground cinnamon, cayenne pepper.

Ingredients

For the tea:

  • 4 black currant tea bags
  • 4 cups water
  • 1/2 cup plus 1 tbsp. chilled simple syrup, or to taste
  • 2 tsps. raspberry vinegar
  • 1 lime, cut into 4 wedges

For the syrup:

Assembly:

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar.

    For this step you will need

Nutrition information

Calories 570 Carbohydrates 148 g (49%)
Fat 1 g (1%) Protein 3 g (7%)
Saturated Fat 0 g (0%) Sodium 34 mg (1%)
Polyunsaturated Fat 0 g Fiber 10 g (41%)
Monounsaturated Fat 0 g Cholesterol 0
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Cranberry-Ginger Chutney Recipe

  • Ingredients: 23
  • Serves: 3

Cranberry-ginger chutney with sugar, apple cider or apple juice, apple cider vinegar, 12-ounce bag fresh cranberries, large bosc pear, peeled, halved, cored, cut into 1/2-inch cubes, finely chopped peeled fresh ginger, dried crushed red pepper.

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup apple cider or apple juice
  • 1/3 cup apple cider vinegar
  • 1 12-ounce bag fresh cranberries
  • 1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
  • 1/4 cup finely chopped peeled fresh ginger
  • 1/4 tsp. dried crushed red pepper

For sauce

For fries

  • Special equipment: a deep-fat thermometer

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves.

    For this step you will need

  2. Step 2 Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes.

Nutrition information

Calories 720 Carbohydrates 184 g (61%)
Fat 0 g (1%) Protein 1 g (2%)
Saturated Fat 0 g (0%) Sodium 12 mg (1%)
Polyunsaturated Fat 0 g Fiber 8 g (33%)
Monounsaturated Fat 0 g Cholesterol 0
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