So here’s the menu I’ve posted thus far:
Stuffed Turkey Breast with Cornbread & Smoked Sausage Stuffing
Sweet Potatoes Au Gratin
(This is a recipe I get tons of requests for. It’s so easy and delicious.)
Green Beans with Dill & Shallots
Today: Cranberry Chutney
To see Texas wines suggested by Russ Kane to pair with your meal click here for the list.
So today’s recipe focuses on the cranberry part of the menu. This recipe is a great make-ahead. In fact, I made my cornbread (then froze it) and the Cranberry Chutney yesterday. What I like about the churtney is the combination of sweet, spice and tart, plus you just throw it all into a pan and let it cook. It’s a no-brainer with so much flavor! And it it great on pork too.
(By the way, this is a different chutney than what you see in the photo above, in case you picked up on that. Cranberry Chutney is a beautiful ruby color.)
- 4 cups fresh cranberries
- 1½ cups dried cranberries
- 1 cup dried apricots, finely chopped
- 3 cinnamon sticks
- 2 star anise
- 3 garlic cloves, minced
- 2 inch piece of fresh ginger, sliced into ¼" rounds
- ½ cup light brown sugar
- 2 oranges, zest & juice
- ¼ cup apple cider vinegar
- 2 cups water
- pinch salt
- Combine all ingredients in a large saucepan over medium heat until sugar dissolves. Stir well and simmer over low heat for 25 minutes or until chutney is thick.
- Cool and refrigerate, covered. Remove star anise, cinnamon sticks and ginger, if desired. The chutney should keep for several weeks in the refrigerator.
Enjoy! -alyce eyster
Thanks for stopping by. Here's to great food and good thymes! -