Cranberry Chutney with Apple and Crystallized Ginger
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Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV
For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.
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WHY THIS RECIPE WORKS
There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar,...