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CRANBERRY AND KUMQUAT CHUTNEY
  Yield   150,  2 oz Portions
Amount Measure Ingredients 
lb Kumquats, halved, seeded, blanched 
4   lb Cranberries
Pickled ginger 
oz  Olive oil
Maui onion, finely diced 
qt  Raspberry vinegar
White vinegar 
White sugar 
  To taste  Salt, pepper
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