INGREDIENTS
1/2 cup
light brown sugar
2 tbsp
honey
3 cups
cranberries, divided
1 cup
water
1
medium red onion, finely diced
1 tbsp
fresh ginger, grated
1
serrano chile, finely diced
1 clove
garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup
freshly chopped cilantro leaves
2 cups
cranberry juice
1/2 cup
red wine vinegar
1/4 cup
red wine
1/2 cup
granulated sugar
4 cups
enriched home-made chicken stock
1 tsp
whole black peppercorns
Salt
8
(4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper
Cilantro leaves, garnish
Finely chopped chives, garnish
For the Cranberry Chutney: