Thanksgiving tables call out for cranberries, especially when turkey is the main course. While canned cranberry sauces are easy, a few simple recipes can make the difference between “convenient” and “delicious and convenient”.
For Thanksgiving this year, consider serving a trio of cranberry condiments. For the traditionalists in the family, the first choice is your home’s customary cranberry dish, whatever it is.
Then add a contemporary version of an old favorite, cranberry ginger relish. While it can be made in advance, it’s quite special when made at the last minute with frozen cranberries. The result is an icy froth rich with bright ginger. This was discovered by accident awhile back but it’s so good that now I make it only when the dish can be served right away.
CRANBERRY GINGER RELISH In a food processor, chop 2 teaspoons fresh grated ginger and an orange, including the rind. Add 12 ounces frozen cranberries and ¾ cup sugar. Pulse until chopped fine and serve immediately.CRANBERRY CHUTNEY, on the other hand, should be made at least a few hours in advance so the rich flavors have the chance to meld. It keeps in the frig for several weeks and makes a perfect gift for teachers, neighbors and friends.
CRANBERRY CHUTNEY
Hands-on time: 20 minutes
Total preparation time: 20 minutes
- 1 cup water
- 1/2 cup brown sugar
- 12 ounces fresh or frozen cranberries (or 16 ounces if you prefer more cranberry taste)
- 1/2 cup golden raisins
- 1/2 cup pecan pieces
- 1 cup dried apricots, diced (or other diced dried fruit)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon fresh ginger, grated (about 1/2 knob), optional
- 2 tablespoons brandy, dark rum or other spirit, optional
Place sugar and water in a heavy four-quart kettle and bring to a boil. (You can double the recipe in this size kettle but a 1.5 quart saucepan is too small for even one batch.) Meanwhile, rinse berries, removing any bruised or bad berries. Add berries to syrup and return to a boil, stirring occasionally. Reduce heat and let simmer until berries begin to pop. Add remaining ingredients except spirits and simmer for 5 – 10 minutes, stirring occasionally. Add spirits and simmer another 1 - 3 minutes. Remove from heat and let cool before serving or storing.
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Comments:
Anyway, here is the Ocean Spray recipe, and it's foolproof!
Heidi
Cranberry Chutney
1 - 16 oz. can Ocean Spray Whole Berry Cranberry Sauce
1/2 c. golden raisins
1/2 c.+ 2 T diced and peeled apple
1/4 c.+ 2 T sugar
1/4 c. + 2 T vinegar (I use rice vinegar - it's milder)
1/8 teas. allspice
1/8 teas. ginger (powdered)
1/8 teas. cinnamon
Dash of ground cloves
Juice of 1/2 lime
Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally, uncovered, until apples are tender and sauce has thickened, about 30 minutes. Makes 2 1/2 cups. Keeps in fridge about 2-3 weeks. Great with roasted fowl or pork, and on turkey sandwiches, too. Makes a great hostess gift. ENJOY!
As for whether chutney 'officially requires' vinegar, you may well be right. This is such a favorite old recipe that it's one of the very first recipes published in Kitchen Parade, when I was still learning my way around food writing and kept recipes' titles as I found them. I'm still learning, of course, so thanks for adding this tidbit!
Lydia ~ Ah yes, this is a 'forever' recipe for me too. Last year I broke down and tried something new, but as a third option!
Susan ~ Really! I wonder how many more there are like you that choose cranberry first.
Last year I was in MN for Christmas and pigged out on them - it was wonderful! I'll enjoy them, vicariously, through your recipes!
http://www.npr.org/templates/story/story.php?storyId=844268
and here's where I blogged about it last year:
http://jonskifarms.wordpress.com/2006/11/25/mashed-potatoes-and-cranberry-chutney/