By Chef Laura Frankel
with comments by Chef Dennis Wasko
Laura: I am wild about the bright flavors of this chutney. I am crazy about cranberries anyway (I wish I had a lipstick that color!), but with the honey, tangerines and dash of vinegar, this condiment is the perfect foil to the toasty spices in the turkey. Hey Den, you know I like my aigre-doux sauces. I love the sweet and sour flavors. This sauce rocks!
Dennis: Yes, you do tend to run a little sweet and sour! Just kidding, you make great sauces and your cranberry dishes always taste as beautiful as they look. I thought all of your lipsticks were cranberry color? They all look the same to me even though they have different names. Great marketing!
3/4 cup freshly squeezed orange juice
2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup honey
Pinch of crushed red chili flakes (optional)
Pinch of kosher salt
2 tablespoons red wine vinegar
2 cups tangerine sections (no cheating with canned mandarin oranges, there is no comparison)
Place all of the ingredients, except the tangerine sections, in a medium saucepan over medium heat. Stir occasionally until the cranberries begin to pop and become jellied. Remove from the heat while the berries still have some texture and cool.
When the sauce has cooled, stir in the tangerine sections. The sauce can be prepared up to 3 days ahead of serving and can be stored, covered, in the refrigerator.
Recipes: Side Dishes, Chutney, Cranberries, Tangerine, Parve, Kosher