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Cranberry Chutney

From

October/November 2012

Cranberry Chutney

Chutney is all about a spectrum of flavors—sweet, savory, spicy, and bitter. The only problem is that it usually involves at least an hour of simmering to develop that characteristic complexity. We sped up the process by turning to the microwave. By microwaving in stages, we got layers of flavor—first the aromatics and spices and then the fruit and juice. Vinegar and sugar finished off our chutney, rounding out the flavors and providing balance.

Makes about 2 cups

The mixture will thicken as it cools. You can also use fresh cranberries.

Ingredients

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