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|
CRANBERRY
AND
KUMQUAT
CHUTNEY |
|
Yield
150,
2
oz
Portions |
Amount |
Measure |
Ingredients |
3 |
lb |
Kumquats,
halved,
seeded,
blanched |
4 |
lb |
Cranberries |
2 |
c |
Pickled
ginger |
3 |
oz |
Olive
oil |
2 |
c |
Maui
onion,
finely
diced |
1 |
qt |
Raspberry
vinegar |
2 |
c |
White
vinegar |
3 |
c |
White
sugar |
|
To
taste |
Salt,
pepper |
8 |
oz |
Grand
Marnier |
|
Preparation
|
1.
In
a
medium
sauce
pot,
combine
vinegars
and
sugar
with
one
cup
of
kumquat,
cranberry,
and
ginger.
Allow
to
boil
and
reduce.
|
2.
In
large
sautoir,
heat
the
oil
and
sweat
the
onions
until
translucent.
Add
1/3
remaining
kumquats
and
cranberries
and
6
oz
of
the
gastrique.
Cook
for
15
minutes.
|
3.
Repeat
this
step
two
more
time
after
a
15-minute
period
until
all
the
ingredients
are
incorporated.
Then,
add
the
remaining
ginger
.
|
4.
Reduce
gastrique
until
12
oz
of
liquid
remain.
Set
aside.
|
5.
After
45
minutes
of
cooking
time,
remove
chutney
ingredients
and
drain
well.
|
6.
Combine
the
two
quantities
of
liquid
and
further
reduce
to
12
oz.
|
7.
Slowly
add
the
gastrique
back
into
the
cooling
chutney.
|
8.
Taste
and
set
aside.
Keep
warm.
|
1996
Team
USA
Recipe |