Monday, November 23, 2009

Culinary school Chef's holiday gift: cranberry chutney

Chef Dan Fluharty had been threatening to dispatch his about-to-be-world-famous cranberry chutney recipe to us in time for Thanksgiving Day. Today, he came through, and by Tuesday, we should be able to bring home some of the delicious-looking concoction.

He offered it only to the "elite few" in his Culinary Foundations II afternoon class. But he revealed the recipe, and I pass it along here. This is for a large quantity, so reduce by half if you have a small group. Or, keep it at this size and store in small batches for future use; it can last for months in the fridge.
               Chef Dan's Cranberry Chutney
2 12-ounce bags of cranberries
1 12-ounce can of frozen orange juice concentrate
12 ounces of raisins
12 ounces of sugar
2 ounces of grated fresh ginger
2 medium apples, cored and chopped
6 ounces water
1/2 orange, including peel and white pulp
Pinch of ground cloves or 1 cinnamon stick
Pinch of cayenne

Cover the orange in water in a sauce pot to simmer 15 minutes. Strain off water, purée the orange. Combine it and all other ingredients in a sauce pot or stock pot and simmer until the cranberries pop, about 15 minutes. Refrigerate for at least 24 hours before serving to allow flavors to combine. Can be served with turkey, chicken, beef, pork, lamb. Adding a pinch of salt before cooking will tame the flavors.

1 comment:

  1. Michael, this recipe sounds great. Ironically my Aunt and I were looking for a cranberry recipe. I will let you know how ours turns out. Nothing too spicy (lol).

    Beverly and Irene