By Chef Amanda DeLaura
My father raised me and my five siblings in the kitchen. And because he spent twenty years of his adult life in Texas, his food was often influenced with South Western seasoning. He’d add jalapeño to anything, cilantro in everything and pecans whenever possible. This cranberry- jalapeño chutney (fittingly with fresh cilantro, ginger and pecans) has always been a staple at our holiday dinner table. He and I had a sweet gift of making it together this year. We always prepare it a day or two ahead and enjoy any leftovers we may have after Thanksgiving on a delicious turkey sandwich. Bon appétit!
Ingredients:
1 orange
1 cup whole cranberries
2 tsp. fresh ginger
2 tsp. fresh cilantro
2 tsp. fresh jalapeño
½ cup maple syrup
¼ cup chopped pecans
Directions:
Peel the zest from oranges. Remove the pith and seeds from orange. Chop the cranberries, orange zest, orange pulp, ginger, cilantro, pecans and jalapeño in a food processor or blender. Add maple syrup and mix well.
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