I could tell you the long detailed story of just how my life has devolved into chaos in the past few weeks. But that would certainly take more than twenty minutes, and twenty minutes is all that I have. And I really want is to share this chutney with you. I promised the recipe for my cranberry chutney in my Thanksgiving recap post, and discussed how I was wrongly tempted to make it as an appetizer to the big dinner. But here’s the thing about Thanksgiving: it doesn’t need appetizers. And here’s the thing about this chutney: it will get eaten. Perhaps not the best idea to include on a menu when the main event is still to come, but this chutney is perfect for the later winter holidays (where eating isn’t the main event)!
My mother has been making this dish for Christmas since I can remember, but for a long time in my childhood, I refused to try it. I regret my younger self’s obstinence (though my mother probably misses it–now we practically battle each other for each bite!) I made this for my roommates and friends in college and all exclaimed “It tastes like Christmas!” And it certainly does. The tangy vinegar play off of the tart cranberries beautifully, with a touch of spices and a little bit of sugar to hold things together. Warmed over smooth melting brie, it is absolutely divine! If you do not like brie (I’ll pretend I did not hear such blasphemy), this chutney is equally delicious over room-temperature goat’s cheese or even cream cheese. I’ve wanted to try how it pairs with pork for years, but I also manage to eat it all before I take the time to put a porkchop in the pan. Maybe a few of you could try it and let me know? And I’ll try harder to mark a batch for dinner, instead of just for the brie!
- 1 c. cranberries
- 2/3 c. sugar
- 1/3 c. cider vinegar
- 2T water
- 2t. minced gingerroot
- 1/4 t. cinnamon
- 1/8 t. cloves
Add all ingredients to a medium saucepan. Stir to combine. Heat over medium heat until boiling, reduce heat and simmer for about twenty minutes, stirring occasionally, until thickened and berries have burst (you can help them along, if need be, by squishing against the side of the pan). Serve over a warmed round of brie, with crackers.
Can be kept, covered, in the fridge for several days. This recipe also cans quite well.
Well, Thanksgiving was about as successful as we expected it to be…so, not half-bad. 🙂 We had a ridiculous amount of food, as all cooks involved got slightly overzealous. The six of us found ourselves with enough food for at least a dozen guests, if not more. At final count we had the turkey, 2 types of stuffing, cranberry relish, popovers, spinach, gravy, sweet potatoes, roasted potatoes, mashed potatoes, parsnips, brussel sprouts, braised carrots, ratatouille, hummus, crab dig with french bread and brie with cranberry chutney. As I said, ridiculous. Ah well, we’ve reached day four of leftovers and I’m just about done with “Thanksgiving” flavors. That being said, the shredded Turkey barbecue sandwiches, re-fried roasted potato salad, and coleslaw that graced last night’s dinner plater were awesome. Use the strong flavors of regional foods (Asia, Barbecue, Mexican, etc) to jazz up the last of the leftovers languishing in your fridge!
I stayed in my pajamas through the parade and the dog show (and most of the cooking). And started the day off right with one or three of these:
M was (mostly) in charge of the turkey this year. We talked briefly about brining, something neither of us have ever attempted and decided not to try it. Instead, we rubbed the whole turkey with herbed butter (including beneath the skin), tossed an onion, celery, carrots, apple, thyme, and cinnamon into the cavity and let it go. It roasted for about 5.5 hours and we found ourselves with this transformation:
We followed Alton Brown’s tips generally and look at the perfect browning! M and I have agree to try brining next year, simply because we are curious, but the herbed butter added succulence to the crisp skin and help keep this mostly moist. The loose “stuffing” of vegetables shortened the cook time, reduced our risk of undercooked bread dressing, and added a boost of flavor to the turkey.
Meanwhile, I made my Gluten-Free Knockoff Pepperidge Farms Cornbread Stuffing again (and in the crock pot again), and added toasted pine nuts and cooked cranberries (cranberries+1 Tbsp each sugar and water, cooked for 15-20 minutes over medium heat until most berries have burst) as I ladled it into a casserole pan and finished it to crispy in the oven. Unfortunately (again! ughh!) I forgot to take a proper photo of the stuffing. I’ll have to stuff a chicken soon (when we’re ready to face a roasted bird again) and get some proper photos for you all! The addition of pine nuts and cranberries was amazing! I think I’ll try some new flavors (sausage!) next time.
The sweet potato souffle was forgotten amidst the last minute popover baking. But I’d trade souffle for popovers any day.
The paler rolls are made from my French bread recipe. Those were slightly disappointing. I had trouble getting the rise I wanted out of the dough, but I’ll be working with this dough to see what other kinds of bread I can make in the future! The actual loaves of French Bread turned out beautifully:
Picture-perfect next to my bread cubes, pre-stuffing. 🙂
Our downfall this year, aside from the vast quantities of food, was offering very filling appetizers. The family tradition of pickles and olives is just right, enough to nibble on when the smells drifting from the oven become overwhelming. But we also put out crab dip and my mother’s infamous brie with cranberry chutney. Bad choice. My mom was the only one to think to pace herself while I, as usual, inhaled the brie. (There’s a reason I don’t stockpile cranberries in the freezer…the ability to make this chutney outside of Oct-Jan would be deadly). By the time we sat down at the table, my mother was the only one who could finish her first plate!
Really, how could you resist? I’ll be posting this delectable chutney recipe very soon. I’m planning to can up a few jars for Christmas gifts within the week! I have a ton of recipes and posts to share–Punc graduated her Puppy class on the Monday before Thanksgiving, I have several more recipes for Thanksgiving leftovers (in the meantime, check out last year’s Turkey-Broccoli Quiche and Mashed Potato Pancakes). I already mentioned last night’s barbecue dinner. It was simple enough: I shredded up slices of Turkey and added storebought barbecue sauce, hot sauce, and a touch of chicken broth until coated. I modified this Mustard-Dill Vinagrette and poured it over sliced roasted potatoes that I had pan-fried. I cobbled together a poor excuse for coleslaw dressing and shredded some cabbage and a couple carrot. Serve as sandwiches and you’re done! Bet you won’t guess it’s Thanksgiving leftovers!
Hope everyone had a lovely holiday!