Hector and Aimee Diaz are pictured with their cranberry chutney in their farmhouse in West Asheville. Photo by Cindy Kunst
Hector and Aimee Diaz
3/4 cup organic cane sugar
1/2 cup red wine vinegar
1 tablespoon curry powder
2 tablespoons Worcestershire sauce
1 teaspoon course sea salt
1/2 teaspoon ground ginger
1/2 teaspoon Hector’s Smoked Habanero Hot Sauce
2 cans (16-ounce) whole cranberry sauce (or, I like to use 32 ounces of fresh cranberries and simmer them for 40 minutes with a 1/2 cup of orange juice and 2 tablespoons of sugar)
1 cup golden raisins
Bring everything to boil except for the cranberry sauce and raisins. While it’s boiling, add the sauce and raisins and cook uncovered for 15 minutes. Put into hot, sterilized jars and seal or store in the refrigerator. Makes three medium-sized jars.
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The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.