Crimson red with a bright fruit flavor, this chutney is a great condiment for all curries.

　　

Ingredients

yields 2 cups

　　1 tablespoon vegetable oil

　　2 cups chopped onions

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　1 tablespoon white or cider vinegar

　　1 tablespoon grated peeled ginger root

　　1 teaspoon grated lemon or orange peel

　　Pinch of cayenne

　　1 16-ounce can of whole-berry cranberry sauce

　　

Step 1

In a saucepan on medium-high heat, warm the oil and cook the onions, salt, and pepper, until the onions are translucent, about 5 minutes. Add the vinegar, ginger, citrus peel, and cayenne and simmer for 10 minutes, stirring occasionally. Add the cranberry sauce and stir well.

　　

Step 2

Serve warm, at room temperature, or chilled. The chutney will keep in the refrigerator for at least a month.

　　

Serving ideas

Step 3

A dollop of Cranberry Chutney makes Curried Cauliflower & Chickpea Soup (page 120) absolutely delicious. Try a dollop on Baked Acorn Squash Crescents (page 198) or Roasted Sweet Potatoes (page 197), or next to Indian Potato Salad with Cilantro Omelet (page 106).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.