• Cranberry Cherry Chutney

    November 23, 2015

    Happy Thanksgiving! The Cranberry Cherry Chutney has become a staple of my Thanksgiving, and I make enough to outlast the leftovers. Make some extra to use on post-holiday sandwiches or for some color and texture on a cheese plate.

    I love a food-centered holiday, so Thanksgiving ranks high for me. It also creates a lot of fodder for turkey tales. Last year a power outage in Maine nearly derailed my Thanksgiving plans. A snowstorm dropped some wet heavy snow on Portland the night before and my host friends lost power and figured that a turkey sitting in the less-than-cool refrigerator for 10 hours would not make a palatable dinner. They tossed out their grass-fed, organic turkey and went on a hunt for a new one as they weighed a new location. Not much was open on Thanksgiving Day and by noon they lucked out at their corner deli who happened to have a turkey left in their cooler. The power came back on and they sped up their timeline and managed to get a beautiful dinner on the table. It was a memorable meal. So, I hope your power stays on, and your barbeque or deep-fryer, smoker or turducken delivers the turkey you envisioned.

    I wish you all a Happy Thanksgiving with an abundance of excellent food and wine, a crowded table of friends and family, and averted turkey crises.

    * Last year, I was cooking Roasted Garlic Cheese Round.

    Cranberry-Cherry Chutney

    Makes 2 1/2 cups
    Ingredients

    2 T unsalted butter
    2 cups red onions, chopped
    pinch of salt
    3/4 cup sugar
    1 tsp Chinese five-spice powder
    1 12-oz bag fresh cranberries
    1 cup dried tart cherries
    1/2 cup water
    1 T red wine vinegar

    1. Melt butter in medium saucepan over medium heat. Add onions and salt. Saute until soft, but don’t let them brown – 7 minutes or so.
    2. Add sugar and five-spice powder. Stir until sugar dissolves, about 4 minutes.
    3. Add cranberries, cherries, water and vinegar. Bring to a boil. Reduce heat and let simmer until most of cranberries have popped, about 15 minutes. Stir occasionally.

    Notes:

    • Chinese Five-Spice powder has a strong licorice taste (one of the five!) so if it’s not your cup of tea, leave it out. You can use cinnamon, cloves, nutmeg, ginger or any combination of warming spices.

     

    • Cranberry Cherry Chutney

      Cranberry Cherry Chutney

      Updated cranberry sauce

      Updated cranberry sauce

      A walk through Columbia Park.

      A walk through Columbia Park.

      A view from Red Ridge Farms in Dayton.

      A view from Red Ridge Farms in Dayton.