Recipe - Garlicky Cranberry Chutney

1 Piece peeled ginger;
(1inch)
3 Cloves garlic; minced
One half cup Cider vinegar
One fourth cup Sugar
1/8 teaspoon Cayenne pepper
1 cn Wholeberry cranberry sauce;
(1lb. can)
Salt
Freshly ground pepper

Cut ginger into very thin slices. Stack slices together and cut into very
thin slivers. Bring ginger, garlic, vinegar, sugar and cayenne to simmer in
small saucepan. Cook over medium heat until liquid is reduced to One fourth cup,
about 15 minutes. Add cranberry sauce and salt and pepper to taste. Mix and
return to simmer. Cook on low heat 10 minutes. Cover tightly and
refrigerate. Recipe from "East/West Menus for Family and Friends"by Madhur
Jaffrey (Harper & Row, 1987). Formatted by Lynn Thomas dcqp82a@prodigy.com.
Source: Los Angeles Times 112397. 2 cups. Each 1/4cup serving: 114
calories; 54 mg sodium; 0 cholesterol; 0 fat; 30 grams carbohydrates; 0
protein; 0.20 gram fiber. Lynn's notes: Made this 1198; easy and
delicious sauce to be served with baked ham. Vary hotness by adding more or
less cayenne.

Recipe by: Los Angeles Times 112397

Posted to TNT Recipes Digest, Vol 01, Nr 906 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on 1 Ja, n 1998