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Recipes

Chef Ming Tsai’s Ginger-Cranberry Chutney

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Don't even think about serving cranberry sauce from a can this holiday season!

The amazing Chef Ming Tsai is back on WOT today to share with us his Thanksgiving recipe for Ginger-Cranberry Chutney.

It’s full of spiciness and exotic flavor and we promise you will never want to have store-bought cranberry sauce ever again!

Added bonus: You can make this recipe a few days in advance, and just re-heat it on low heat before serving.

Chef Ming's Ginger-Cranberry Chutney

Servings 3 cups
Author Chef Ming

Ingredients

  • 1 large red onion cut into 1⁄4-inch dice
  • 1 jalapeño, minced (with seedsif you like spicy, otherwise remove seeds and pith)
  • 2 tbsp minced ginger, peeled
  • 2 cups fresh cranberries
  • 1 orange, zest and juice
  • 1 cup brown sugar
  • 1/4 cup tamari (to keep gluten free) or soy sauce
  • grapeseed oil for cooking
  • kosher salt and freshly ground black pepper, totaste

Instructions

  • In a saucepan coated lightly with oil over med-high heat, sauté the onions, chile and ginger until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper.
  • Add cranberries, orange juice, zest, sugar, and tamari, stir. Simmer for 25-30minutes, stirring occasionally until cranberries are melted.  Check again for seasoning, may need more sugar if cranberries are super tart.
  • When cool, transfer to a container, cover, and store in fridge for up to two weeks.
  • Re-heat for service.
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Women of Today is all about supporting one another and giving back to our community. Chef Ming created this very special Cranberry Ginger sauce that goes great with your Thanksgiving Turkey. He also has a new venture that we wanted to share with you, and that’s his Mings Bings! They are packed with 8 superfoods and folded inside a brown rice paper making them gluten-free and they are also vegan! Check them out and coming to a store near you soon.

Enjoy!

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV’s SimplyMing, now in its seventeenth season. Ming is the author of five cookbooks. Ming supports many charities including FamilyReach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the President of the National Advisory Board. For more visit www.ming.com.