BeingJewish.org - Jewish Cooking Expert

Jiffy-cooked Cranberry Chutney (pareve)
makes about 1 1/3 cups

1 small onion, quartered
½ large lemon, cut in pieces
½ mild chili pepper
2 –3 pieces (about 2 tablespoons) crystallized ginger
1 tablespoon frozen orange juice concentrate
1 cup cranberries
6 pitted dates, quartered
1/3 cup sugar
¼ cup white vinegar
1 teaspoon tandoori spice mix
1 teaspoon salt

In the food processor, place the onion, lemon, chili pepper and ginger. Process coarsely.

Transfer to a medium saucepan. Add the orange juice concentrate. Cook over medium heat, stirring often, until onion and lemon have lost their raw look. Add the cranberries, dates, sugar, vinegar, tandoori spice and salt. Bring to a boil. Reduce heat to low. Cover and cook 7 minutes. Spoon into a heatproof container. Cover and refrigerate.

approx. nutrients per tablespoon: calories – 24 protein – 0g carbohydrates – 6g

fat – 0g cholesterol – 0mg sodium – 90mg

This recipe from the article Hostess Gifts in Good Taste

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.