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