Comments on: The Food Network 4-in-1 and Habanero-Cranberry Sauce

By: Jon - SEO Manchester

Jon - SEO Manchester — Tue, 08 Dec 2009 14:25:07 +0000

I can’t wait to try this, thanks again for a lovely looking dish…

By: john

john — Fri, 27 Nov 2009 21:32:03 +0000

this is correct — one pepper to 12 oz berries. did this last night w/out this recipe only i removed pepper seeds to improve consistency and reduce heat w/out sacrificing too much flavor

By: David Cathey

David Cathey — Thu, 26 Nov 2009 16:57:05 +0000

10-15 minutes or so. You’ll know when it’s done, it’s a syrup. Once it’s done, it mixes in perfectly with surrounding dishes. If you’re worried about heat, simply use a half a chile.

By: Matthew

Matthew — Thu, 26 Nov 2009 16:49:45 +0000

Happy Thanksgivig David.
We’re cooking on Sunday, so I will have plenty of time to make this.
When you say to simmer till thickened, about how long would that be?
I just don’t want to mess it up.
Thanks!

By: David Cathey

David Cathey — Thu, 26 Nov 2009 07:40:44 +0000

By poaching it in the water, that eventually becomes a syrup, much of the sting is removed — but certainly not all.
Your chutney sounds great.

By: mike

mike — Thu, 26 Nov 2009 07:30:52 +0000

A whole habanero to 12 ounces of cranberries? I like heat but I don’t think many people would enjoy this. Maybe half a jalapeno.
I have a cranberry chutney recipe that calls for fresh ginger and 1/4
to 1/2 tsp cayenne or ground chile. It’s quite spicy.