Brandy Williamson is Executive Chef at the Daniel Reed Hospitality restaurants in Savannah. You know them as Local 11ten, Public Kitchen and Bar and their newest addition SOHO South Cafe. The menus vary and the food is great at each spot. We asked Chef Brandy if she would contribute a recipe to our 12 days promotion. Here’s what she offered. This recipe goes great with pork chops, but can also be served with turkey, duck, or roasted chicken. Sounds great! Let us know if you try it!
Citrus-Cranberry Apple Chutney
Ingredients:
- Five pounds granny smith apples, peeled and diced
- 1 cup dry cranberries
- 1/4 pound of unsalted butter
- 2 shallots, diced
- 1/4 cup sugar
- 1/2 cup apple brandy
- 1/2 cup cider vinegar
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1 bay leaf
- 2 oranges, zest and juice
- Add salt to taste
Directions:
Saute apples and shallots in butter. Add sugar and stir to coat. Add remaining ingredients. Simmer until mixture is reduced by half. Remove bay leaves. Puree half of the mixture and combine. Adjust seasoning as necessary; add honey if your prefer it sweeter, or vinegar if you prefer tangy. Serve warm.
