I’m happy to report that my ginger infused cranberry chutney is delicious. After a few days in the refrigerator, however, the ginger sharpness intensified a bit too much. I’m planning to add jellied cranberry sauce from a can. I expect this will mellow the flavor profile and smooth out the overly chunky texture. About half will go into the deep freezer a bit later.
Do you freeze leftovers? In your opinion, what differentiates chutney from sauce?
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Since I have no idea what chutney is...
ReplyDeleteWell, now you know to use less ginger if you plan to make the cranberries very far ahead. Good info.