Name: Cranberry Chutney
Total time: 1 min
Ingredients: 12 ounces fresh cranberries, cleaned and dried; 12 ounces (about 1 2/3 cups) sugar; 2 teaspoons orange zest

This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl of a mixer with a paddle attachment (a food processor won't work), flip it on the lowest setting and go about your business for an hour. When you return, you'll have a bright, chunky chutney that has more flavor and personality than the cooked sort.

Cranberry Chutney

cranberries,

(about 1 2/3 cups) sugar

orange zest

Using a standing mixer with a paddle attachment, combine cranberries, sugar and zest.

Paddle at a very slow speed for at least an hour. Cranberries will begin to break down and macerate.

Cranberry Chutney

Total: 1 hours

Servings: 6

Cost: $2.28 /serving

Author : Tara Parker-Pope

Ingredients

Instructions

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