Wednesday, November 22, 2006
Tonight I'll be making cranberry chutney, from a recipe handed down to me by my grandmother (the cute lady who knits baby blankets and makes a wicked peach cobbler)--so you know it's good! If you need a last minute recipe for a cranberry dish, try this one out. Over the years, I've had many requests for the recipe. And it's easy! You know if the Prairie Knitter (she who has never NOT burned rice and who finds peeling oranges quite taxing) can make it, anybody can.
Cranberry Ginger Chutney:
1 12-oz package fresh cranberries
1 1/2 cups sugar
1 cup orange juice
2 celery ribs, chopped
1 apple, chopped
1 tablespoon grated orange rind
1 teaspoon fresh ginger, minced
1 to 2 cups chopped pecans
Bring cranberries, sugar, and orange juice to a boil in a large saucepan. Reduce heat and simmer for 15 minutes. Remove from heat. Stir in celery, apple, orange rind, and ginger. Fold in pecans until blended, then place in bowl and cover. Refrigerate overnight or at least eight hours. Makes six cups.
Happy Thanksgiving! (Though I guess I'll be seeing you tomorrow--they may have let me off work for a day, but the NaBloPoMo--not so much).