Spicy Cranberry Chutney

Hi, Chef Sandy Krebs here!

This recipe is dedicated to the memory of the late, great D.T. LaVercombe, chef, artist, and all-round good guy.  I just finished the last jar of cranberry chutney he canned last year with some braised duck.  It was a great meal, made better by the memory (and cooking of) a great friend!  This is my recipe, not D.T.’s, but I’ll bet it is darn close.

If you have any questions or comments or a memory of D.T. you’d like to share, please leave a comment.

Spicy Cranberry Chutney

1 cup Water

3 cups fresh Cranberries

1 Granny Smith Apple – peeled, cored and chopped

½ cup Brown Sugar

¼ teaspoon Salt

1 teaspoon grated Lemon Zest

¼ cup fresh Lemon Juice

¼ cup Crystallized Ginger – chopped

½ teaspoon Red Pepper Flakes or finely chopped Jalapeno.

In a heavy pot mix the water, cranberries, apple, apricots, salt and brown sugar.  Bring to a boil, reduce heat, and simmer on low for 10 minutes.  Remove from heat; add lemon zest, lemon juice, crystallized ginger and pepper flakes or jalapenos.  Serve at room temperature or cold.