Okay, Thanksgiving is a special holiday. As my Aussie cousin-in-law pointed out, no cards, no presents, just great food and family.
Here’s a way to make cranberries interesting:
John Cesano’s Cranberry Chutney
2 tbsp. butter
1 small shallot, finely chopped
1/4 c. orange juice
4 c. fresh cranberries
1 c. sugar
1/2 c. firmly packed brown sugar
1 c. unpeeled, cored and diced Granny Smith apple
1/2 c. golden raisins
1/4 c. chopped walnuts
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/2 tsp. ground cinnamon
1 1/2 tsp. vinegar
Saute shallot and apples in butter over med high heat about 3 minutes. Add all remaining ingredients. Reduce heat to simmer and cook, stirring occasionally, about 20-25 minutes, until cranberries give up juice and mixture begins to thicken. Some like to serve warm, I prefer to chill at least two hours in refrigerator and serve cold as a counterpoint to all of the hot dishes.
