"Here's a Thanksgiving Tip. Generally your turkey is not cooked
enough if it passes you the cranberry sauce."
--- Joan Rivers
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.
• 1 cup
• 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
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.
if, today, we were grateful for everything?" --- Charlie Brown
Wickwood Inn | 510
Butler Street P.O. Box 1019 | Saugatuck, MI 49453
Tel 269.857.1465 |
| Bill and Julee Rosso Miller, Proprietors