This is more concept than recipe. It’s meant for remnants of holiday feasts. Treasure that left over cranberry sauce!
This is what Paul did for Thanksgiving in Wine Country 2015, thinking of turkey sandwiches. Usually Paul recommends Rosé Paradiso with turkey, but it’s the sauce not the meat that calls the wine. With red fruit and lip burning heat the call is to our Paradisos Red. Created for a great hand crafted Pepperoni Pizza, it works with every red sauce with chilies we’ve tried.
- 1 can of whole berry cranberry sauce
- 1 jar 12 oz. of a mild tomato/chile salsa
- Several pinches of powdered chipotle
Until it tastes right, put in a pinch, stir, wait a minute or two for it to bloom, taste, adjust, it will “climb” in heat for a while as the capsicum is released into the chutney.
Got just a tablespoon or two of cranberry sauce? Variations on the theme:
- Mayonnaise, cranberry, chipotle
- Cranberry, Chipotle Spaghetti Marinara
- Cranberry, Chipotle BBQ Sauce
- Chipotle Cranberry Aoli, on blackened sockeye salmon, or?
All of these work great with our Paradisos Red, well with the Rojo Paradisos, and good with our Sangiovese which beats the socks off “Bordeaux style” wines. The French don’t know chipotle.
Play with your food! If you come up with something killer let me know so I can get some credit! I find time in the kitchen, playing with the spice cupboard a lot of fun. I got it from my ancestors; I’ve passed it to my son. The first glass helps creativity; it’s usually downhill after that.
So, many ask, what’s chutney?
Well it’s many things. Like salsa and pesto, they can be made from many ingredients. Chutneys are side dishes, sauces, and dips. It’s India’s term for many things, peanut sauce, mandarin marmalade, and a billion other things.
Wikipedia attempts an answer.
I used the term because Cranberry Chipotle Chutney has a nice roll to it!