Chef Peter Davis spices up the traditional Thanksgiving table staple, cranberry relish, with a little fresh ginger and star anise. The tart, spicy add-on from the Henrietta’s Table chef and cookbook author will complement your holiday turkey, though he also recommends it with roast duck or chicken any time of year.
Cranberry Chutney from Chef Peter Davis
Details
Ingredients
- 1 tablespoon fresh ginger, finely chopped
- 3 tablespoon shallots, finely chopped
- 2 teaspoons vegetable oil
- 1 cinnamon stick
- 2 pieces star anise
- 4 cups fresh cranberries
- 1 cup kumquats, thinly sliced
- 2 cups fresh orange juice
- 1/2 cup sugar
- 1/2 cup red wine vinegar
Directions
- In a heavy bottomed saucepan, lightly saute the ginger and shallots in the oil.
- Tie the cinnamon stick and anise in a cheesecloth pouch. Add it, plus the remaining ingredients, to the saucepan.
- Bring everything to a boil, then reduce to a simmer and cook, stirring occasionally to prevent sticking, until the cranberries are soft and cooked through.
- Set aside to cool.