While Fresh Cranberries Are in Stores...
The sandwich that started the cranberry conversation!
Just before Thanksgiving, we got into a conversation in one of my classes about food for the big dinner (albeit smaller for many of us this year). I happened to mention my absolute favorite cider gravy (which can be found at the bottom of this blog post), and one of my students asked me for the recipe. I was so happy when his mother sent me an email with pictures of him making it for their Thanksgiving dinner!
After the break he told me that not only did he love the gravy, but he also made the sandwich I described in my first Berkshire Eagle piece (republished at this link), and told me he really liked the addition of stuffing and cranberry. Which led, not surprisingly to a mention of the cranberry chutney I’ve been making for more years than I can count, the recipe for which I have given to so many friends and family. In fact, one of my colleagues texted me a photo the day before Thanksgiving to show me how she’s still making it, year after year!
Way back, many years ago, I spent a winter on Nantucket. Cranberries have been cultivated on the island for over 150 years, and back when I lived there, one could still go to some areas where cranberries grew wild and pick your own. I have no idea if this still is the case, and even if I did, I would have no idea how to find the spot! In any event, I first started making this recipe all those years ago, and have adjusted it over the years to cut back on the sugar. I especially like how the golden raisins look in the ruby red chutney.
With turkey, stuffing, gravy, and some roasted vegetables!
Because this contains sugar and vinegar, it keeps in the refrigerator for months, and I always make extra during this time of year, when the stores carry fresh cranberries, and use it throughout the winter as a condiment with any kind of poultry.
Cranberry Chutney
One 12-ounce bag fresh cranberries
1 cup brown sugar (light or dark is fine)
¾ cup cider vinegar
1 apple, cored and chopped
⅓ cup golden raisins
½ teaspoon salt
¼ teaspoon any or all of the following ground spices (I use all!): ginger, nutmeg, cloves, cinnamon, dry mustard, allspice
Put all the ingredients into a saucepan and bring to a simmer over medium heat. Continue to simmer, adjusting the heat as needed until most of the cranberries have “popped.” It will seem like a lot of liquid when warm, but the natural pectin in the cranberries will cause it to gel nicely as it cools.