by Chef Jeremy Mclachlan

There are many great things about cranberries and one of the best is the health benefit that Kathy Kingen discusses in her food nutrition blog Red Goodies in a White Box. In my Kitchen Talk blog this month, I give you my favorite way to infuse this healthy wonderful fruit into your everyday life.

Salty's cranberries are locally grown in Long Beach, Washington (it's too late this year but next year watch for their CranberrIan Fair held every October). The cranberry can be used in many different culinary concoctions from savory to sweet and even the occasional cocktail. My favorite way to enjoy cranberries, besides on Thanksgiving, is with salmon.

Make Your Own Vodka: Cranberries infuse into vodka nicely and make for a great fall cocktail. Take your favorite fifth of vodka and add 1 cup of fresh cranberries. Let this sit for 24 hours and then strain. Do not keep the cranberries in the vodka longer than 24 hours or the bitterness of the cranberries will release into the vodka.

Drink the 100% Stuff: One of my staples in everyday life is 100% cranberry juice from Trader Joe's. I know what you are thinking: Here goes Chef Jeremy talking about Trader Joe's again. The 100% cranberry juice is really good for a number of reasons: For your health drink it straight over ice; it's amazing in a cocktail; or use it in your smoothie for breakfast.

The Recipe: You will love my recipe for Cranberry Chutney. This recipe takes the traditional Thanksgiving cranberry sauce and adds pizzazz and flare. This chutney is sweet with some great spice including ginger, chili flakes and cinnamon. Be sure to try it on salmon.

Cranberry Chutney Recipe

Serves 6

Ingredients

2 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon ginger, minced
1/2 teaspoon red chili flakes
1 tablespoon soy sauce
1 orange zest, chopped
1 lemon zest, chopped
pinch cinnamon
1/2 cup sugar
1/2 cup brown sugar
pinch of salt, kosher
24 ounces cranberries

Directions

Put orange juice, vinegar, ginger, red chili flakes, soy sauce, orange zest, lemon zest and cinnamon in a medium-size stockpot. Cook for 10 minutes on medium heat.
Add both sugars and salt and cranberries.
Cook for about 15 minutes until the cranberries start to break up and then mash lightly with the back of a spoon.
Cool in the refrigerator before serving.