Hello Slow Foodies!

Today's recipe is one of my personal favorites. I had the great pleasure of attending a cooking demonstration with Chef Ming Tsai and he cooking this amazing cranberry chutney. It has a tangy Asian flair that will knock your socks off.

Recipe hosted at Food & Wine

You can serve it in place of a traditional cranberry sauce/relish with your turkey, make a killer crab rangoon appetizer, or just toss it up as part of a fried rice recipe.