Based on the Gourmet recipe that was published in Dec. 2001.
Though many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year ’round. I’ve used it with naan as part of an Indian meal, as a sauce for a baked Brie dish, and, of course, as part of a Thanksgiving meal. A quick word about canned cranberry sauce: it should be outlawed, for both its retched taste and horrible texture. This is a much better alternative. Oh, yeah, and it’s really easy to make.
If you look over the ingredients, note:
• Onions can be substituted for shallots, though use shallots whenever possible. They do have a more subtle flavor than white or yellow onions,
• Mince your ginger and garlic very finely,
• If you don’t have the dried hot red pepper flakes, you can probably get by without them.
What you’ll need:
• 2 large shallots (about 3 oz), coarsely chopped
• 1 T vegetable oil
• 1 (12-oz) bag fresh or frozen cranberries (not thawed)
• 2/3 cup sugar
• 3 T cider vinegar
• 1 t minced garlic
• 1 t minced peeled fresh ginger
• 1/2 t salt
• 1/8 t dried hot red pepper flakes
What you should do:
First carry out your mis en place.* This is important. Begin by cooking the shallots (or onions) in the oil in a medium-sized heavy saucepan on moderate heat, until softened (about 3 minutes). Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries “pop,” 10 to 12 minutes. Allow to cool.
* Chutney can be made 1 week ahead and chilled, covered.
* Mis en place is a French culinary term that basically translates to “putting it in its place.” In other words, premeasure your ingredients and set them on your prep area in the order they’ll be needed. This ensures that you’ll immediately have what you need when the recipe calls for it and are spared any delay that could ruin a recipe.
This can also be served with naan, instead of crostini. Or you could use it as a Thanksgiving side dish.