This is the first time I made cranberry sauce from scratch. The chutney was served with a lamb roast, but I’m sure it’ll be great with turkey. I definitely won’t be buying the canned stuff again.
Spicy Cranberry Chutney
Adapted from Food Network
1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced (I used jalapeno)
1 clove garlic, finely chopped
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves (omitted)
Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
Top Row: Sushi Rock (Light My Fire and Stairway to Heaven rolls), Sushi Yoshi (Chirashi Deluxe)
Middle Row: Menomale (Affettati Misti Della Casa), Menomale (Di Ettore Pizza), Pad Thai Restaurant (Crispy Duck Basil)
Bottom Row: Pad Thai Restaurant (Crispy Watercress Salad), Founding Farmers (Lobster Macaroni and Cheese), Founding Farmers (Organic Cucumber Delight)
It’s early November and summer’s been long gone. The last remnant of those sun-kissed days is this lone tomato plant sitting on the balcony. This is the last batch of fruit from the giving plant and I will savor every last remaining bite of summer.
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