Cranberry in Chutneys – Part 2

Cranberry-peanut-coconut chutney

To see part 1 of this series, please check here.

Modification of CP5–1

If you goal is to consume cranberries in significant quantities, sans the sour taste of cranberries, this chutney is likely to be one of the better methods.  This preparation is even better than the method L3-1, described earlier, for masking the sourness from cranberries.  The designations CP5-1 and L3-1 refers to cooking procedures described in the book, A Short Course in Culinary Experiments.

In the book, one of the suggested experiments for the procedure CP5 is to add one tomato, during the blending of peanuts and coconut.  In the current experiment, instead of the tomato, you can cranberries.  Thus, for 1 cup of peanuts, you can add 30 – 35 cranberries and you might barely notice the taste of the cranberries in the final chutney.  Those who have a liking for the taste of cranberry may add additional amount of cranberries.

For the next of experiment, you might want to add the tomato and cranberries in combination – 1 medium size tomato & about 30 cranberries.  I hope that you will take the trouble to make all the three versions separately (i.e., with the addition of tomato; with the addition of cranberries; and combination of tomato & cranberries) as each version has a distinct taste.  For my palate, the bias is towards the tomato/cranberry combination.  Amount of other ingredients and method of preparation need not be altered from that described in CP5.

To get the e-book of A Short Course in Culinary Experiments, click here for the Amazon Kindle Store.

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Posted in Chutneys & Pickles, Other Preparations

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