Cranberry sauce reimagined into spiced chutney sets this sandwich off with a sweet and savory note while the Brie adds a creamy finish. Ingredients For the spiced cranberry chutney 2 tablespoons (30 milliliters) extra-virgin olive oil 4 shallots, peeled and diced 1 garlic clove, minced 1 teaspoon fresh ginger, peeled and minced 1⁄4 teaspoon salt 1⁄4 teaspoon dried red pepper flakes 1 cup (240 milliliters) prepared cranberry sauce This story is from Kinfolk Issue Fourteen Buy Now Related Stories Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Food Issue 44 Whip Up a Storm Cozy recipes for inclement weather. Food Issue 40 Chow Mein & Jello An ode to the buffet. Food Issue 35 Modern Fancy The humble origins of high-end food. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
