WICKWOOD INN
Saugatuck, Michigan

THANKSGIVING RECIPES

"Here's a Thanksgiving Tip. Generally your turkey is not cooked enough if it passes you the cranberry sauce."  --- Joan Rivers
 

Cranberry Chutney

You'll want to make this chutney spiced with fresh ginger and red pepper often during the cranberry harvest. This chutney recipe is a great alternative to cranberry sauce for your Thanksgiving feast and it pairs well with an artisanal cheese, charcuterie, smoked meats, poultry, game or simply spoonful by spoonful. It’s also a wonderful way to awaken leftovers.

Makes: 4 cups

 
Ingredients:
• 1 cup fresh cranberries
• 1 cup pitted dried cherries
• 1 cup walnuts
• 1¼ cups sugar
• ¾ cup white vinegar
• ¼ cup finely chopped celery
• ¼ cup minced fresh ginger
• 3 tablespoons fresh lemon juice
• ½ teaspoon crushed dried red pepper flakes

Directions:
1. Combine all the ingredients in a microwave-safe two-quart casserole and stir well.

2. Cook, uncovered, at full power for 12 minutes. Stir, making sure the sugar has dissolved, and return to the microwave. Cook another 8 minutes.

3. Allow the chutney to cool completely to room temperature. It will thicken as it cools. Then cover tightly and refrigerate. It will keep for one week in the refrigerator.


"
What if, today, we were grateful for everything?" --- Charlie Brown

 

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The Inn

     

Wickwood Inn   |    510 Butler Street P.O. Box 1019   |   Saugatuck, MI 49453
Tel 269.857.1465   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors