DeWolf Tavern
Chef Sal Viswanath

“CRANBERRY CUMIN CHUTNEY”
1 teaspoon toasted ground cumin
1/2 teaspoon grated ginger
1 cup orange juice
4 green cardamom pods
1/2 cup jaggery or light brown sugar
pinch salt
1 bag fresh cranberries
 
  1. Combine all ingredients except the cranberries in a saucepan and bring to a boil over medium heat.
  2. Reduce by 1/2.
  3. Add the cranberries, stir and simmer until they are soft and the liquid is somewhat thickened. Do not cook until they fall apart.

Featured on: TV Maitre d', Holiday Edition C, 2006.
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