cranberry chutney


came across this recipe a few years back and it is a wonderful compliment to roast turkey. recipe compliments of sunset magazine. my dad keeps all the november and december issues going back years and years. always makes for a good read.

baked cranberry-ginger chutney
1. sort 1 package (12 oz.) fresh or thawed frozen cranberries, discarding any bruised or decayed fruit. rinse and drain berries.
2. in an 8 or 9- inch square baking dish, mix cranberries, 1 cup sugar, 1/3 cup cider vinegar, 2 tablespoons chopped fresh ginger, 5 whole cloves and 1 cinnamon stick.
3. bake, uncovered, in a 350 oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, 50-60 minues. lift out and discard cloves and
cinnamon, if desired. serve warm or cool.
note: you can make this sauce up to 1 week ahead; cover and chill.

so do you have a very special thanksgiving recipe you bring out this time of year? would love to have you share.

have a great day!

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