Cranberry Chutney

Thanksgiving will be a small affair this year.  That means cooking half as much food as usual.  I also realized that I will be the only one eating cranberry chutney.  But I love it and so I just cut the recipe in half.  I posted this back in 2011.  It seems a lifetime ago.

BRANDIED CRANBERRY CHUTNEY 

In a 2-quart saucepan combine:

½ cup dried apricots, chopped fine

1 ¼ cup dark brown sugar

   ½ cup golden raisins

1 cup Brandy ( I use VSOP)

Bring to a boil and simmer for about ten minutes.

Add:

3 cups rinsed cranberries (fresh or frozen)

1 Granny Smith apple, peeled and small dice
1 tsp freshly grated lemon zest  (zest lemon before squeezing for juice)

Simmer for about ten minutes or until cranberries are broken.

Stir in:

¼ cup fresh squeezed lemon juice

¼ cup chopped, crystallized ginger (not candied or powder or fresh)
¼ tsp hot pepper flakes
¼ tsp cinnamon

Allow to cool and then refrigerate for later use.  Serve at room temperature. 

You may adjust quantities of sugar, brandy, red pepper flakes and cinnamon, to taste.

A Thanksgiving Feast in Production

I started planning my Thanksgiving dinner several weeks ago.   It is still a work in progress.  Every year I try to do things just a little simpler - no stuffing the turkey breast with fruits or sausage or whatever, mashed potatoes from a package.  I look for recipes that I can prepare ahead and then throw in the oven to cook - sweet potato casserole.  I try to add something new - the roasted beet salad.  And everyone wants to know what is for dessert.  I have never made a plain pumpkin pie.  

Yesterday I made the cranberry chutney.  It has so much bourbon in it it will keep for weeks, lol.  I would love to do fancy appetizers, but I think I will assemble a dozen for the platter and then let everyone else assemble their own.  I would gladly throw the turkey in the slow cooker, but my boys like the skin so I'll do it in the oven the same way we had it last month.  I am only making a half recipe of dressing since I always have too much left over - and then I proceed to eat it all.  The Brussels sprouts are a favorite, but I am not doing the carrots everyone likes, maybe for Christmas (yes, I have a draft of that menu too). 

I have a layer of chocolate chiffon cake in the freezer and I am going to try a simpler pumpkin mousse made with Cool Whip.  Call me lazy, but the dessert will be so rich and everyone will be so stuffed (no pun intended) that I doubt they will notice.  Especially if I top the dessert with my Chantilly cream.  The pecan pie brownies will be a new item and I hope they work out.  Here is the menu:

Smoked salmon, cheese, and cucumber bites (I'm thinking a cucumber slice instead of the bread.  And I am not making my own pickled salmon, I'm buying it)

Roast turkey breast and gravy
Chestnut dressing
Sweet potato casserole with pecan topping
Mashed potatoes
Roasted Brussels sprouts with pancetta and scallions
Roasted beet and goat cheese salad
Brandied cranberry chutney

Pumpkin mousse and chocolate chiffon trifle
Pecan pie brownies

Oh, I am getting hungry just thinking about it.

Cranberry Chutney

I am reposting a recipe from awhile back.  It is for my brandied cranberry chutney.  It sure beats that stuff they sell in a can.  And with the brandy, it will keep for weeks.  You can make it now and even have it for Christmas - if it lasts that long without being gobbled up.

1/2 cup dried apricots, chopped fine

1 cup dark brown sugar OR 1 cup light brown sugar plus one Tbsp molasses

1/2 cup raisins

1 cup Brandy

Combine above in a sauce pan, bring to a boil and simmer for about 10 minutes.  While simmering, prepare the following:

3 cups fresh cranberries, rinsed and drained

1 Granny Smith apple, peeled and small diced

1 tsp lemon zest

Add to above mixture in pan and simmer until cranberries are slightly broken, about ten more minutes. 

Squeeze juice from lemon.  You should have about 1/4 cup.

Finely chop 1/4 cup crystallized ginger.

When cranberries are slightly broken, stir in lemon juice and ginger.  Add a dash of cinnamon and 1/4 tsp hot pepper flakes.  Cool and refrigerate until ready for use.  (Or eat it out of the pan.)

I serve this at room temperature with some toasted walnuts on top.  You may substitute water for all or part of the brandy and add more brown sugar if you want a sweeter taste.  If you like it hot, double the amount of red pepper flakes.

I've also given this as a gift in a nice glass jar so that folks can enjoy it with their own dinner later.