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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys.... 0 Residents and 1 Guest are viewing this topic. « previous next »
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Author Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....  (Read 21908 times)
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« on: November 21, 2006, 05:07:26 pm »

Here's a simple holiday side dish.  I never like cooked cranberries, and this couldn't be easier.  All you need is a food processor.  It's tart, sweet, bitter and zingy all at once.

CRANBERRY ORANGE RELISH

one bag fresh cranberries
one seedless orange, quartered with the peel on(could substitute two clementines)
one piece fresh ginger about 1"x2"
1/4 cup sugar

In a food processor, put the fresh ginger and process to chop finely. 
Add quartered orange (check for stray seeds), cranberries and sugar.
Process briefly until coarsely chopped.

That's it. 
Some may like more sugar.
Sometimes I'll add a finely chopped jalapeno for added kick.

Paul
« Last Edit: November 21, 2006, 11:38:52 pm by Meryl » Logged

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« Reply #1 on: November 22, 2006, 11:41:19 pm »

This sounds awesome.  Forget Thanksgiving, I'm printing it out for my cookbook for every day use.
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« Reply #2 on: November 23, 2006, 11:58:49 am »

Peach Chutney

5 cloves garlic
1 white onion
1 tsp. olive oil
a 2-in piece of jalapeno pepper
1 T. fresh galangal, peeled
1 1/2 T. ginger

1/2 cup brown sugar
juice of one lemon
2 T. sake
1 T. black vinegar

5 large peaches
1 T. flour
1 lime

Chop the onion and saute in the olive oil over low/medium heat until soft. Cut the garlic into slivers and add near the end of cooking. With rubber gloves on, shop the jalapeno pepper finely and add. Also chop or grate the galagal and ginger and add. Cook a couple of minutes longer just until everything starts to soften. Set aside.

Bring a pot of water to boil and dunk the peaches one by one in just for 30 seconds each. Slip off the peels and chop the peaches into a large bowl, saving the juice and discarding the pits. Pour off the peach juice into a pot and bring to a boil with the brown sugar. Allow to boil until it is syrupy and thick. Remove from the burner and add lemon juice, sake, and vinegar.

Toss the peaches with the flour and add the onion mixture. Chop the lime (including peel) finely and add. Pour the syrup mixture over and combine well. Spoon the chutney into jars and store in the refrigerator, or process.
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« Reply #3 on: December 11, 2006, 05:20:44 pm »

When Jack came down from the mountain one day, he ate two bowls of stew, a can of peaches, and two of Ennis's stone biscuits. So, I'm planning to serve my peach chutney mixed with a can of sliced peaches over shortcake, with ice cream on top during the holidays.

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« Reply #4 on: November 15, 2008, 11:09:09 am »

This is the first thing I do before the holidays come around: make jelly, relish and various other condiments (in addition to some special liqueurs!!) I also have purchased a couple of jellies to use in making holiday dishes. One is red currant jelly. I use it in making a special sauce for meat. I also purchased quince jelly because it goes well with meat too. I've tried making quince preserves but they are increasingly difficult to find in the stores.

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« Reply #5 on: November 16, 2008, 05:57:32 pm »

Hey FRiend!

Re Quinces.


When I went apple picking this year with friends in Rhode Island, in addition to the usual macouns, matsus and empire apples, there were these gorgeous, huge, ancient quince trees loaded with fruit.  Apparently, very few people want the quinces, so they were practically free.  Jackpot!

It was a very good year up here for quince, and they smelled divine.  My car still smelled of apples and quince even after I had brought them in.

My friend Joey made a big batch of quince chutney for the holidays.  (I don't have her recipe handy.)

Definitely look for good quince chutney, it's worth the hunt!
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« Reply #6 on: November 17, 2008, 02:30:06 am »

Lovely picture, thanks! It must have been a wonderful day when you came upon the quinces.
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« Reply #7 on: December 10, 2008, 11:45:00 pm »

The red currant jelly is destined to become part of this recipe which I like to make every year:

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.

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« Reply #8 on: December 12, 2008, 03:40:07 am »

The red currant jelly is destined to become part of this recipe which I like to make every year:

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.




That looks really delicious.  What do you serve it with?
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« Reply #9 on: December 12, 2008, 10:33:22 am »


That looks really delicious.  What do you serve it with?

I serve this with meats, primarily the lamb that I serve nearly every Christmas, and it is also good with other full-flavored meats like goose, duck, turkey, beef, venison, elk, etc.
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« Reply #10 on: December 12, 2008, 01:04:29 pm »

I serve this with meats, primarily the lamb that I serve nearly every Christmas, and it is also good with other full-flavored meats like goose, duck, turkey, beef, venison, elk, etc.


Mmmm. ... Elk. ...
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« Reply #11 on: November 21, 2009, 08:47:57 pm »

I'm making my peach chutney tonite! There were no peaches in the house because my daughter took them all to make peach wine. I was not complaining...I didn't see canned peached in the store that appealed to me, so I bought frozen peaches. They look quite nice in the pan, and I think they will make some wonderful peach chutney!

Peach Chutney

5 cloves garlic
1 white onion
1 tsp. olive oil
a 2-in piece of jalapeno pepper
1 T. fresh galangal, peeled
1 1/2 T. ginger

1/2 cup brown sugar
juice of one lemon
2 T. sake
1 T. black vinegar

5 large peaches
1 T. flour
1 lime

Chop the onion and saute in the olive oil over low/medium heat until soft. Cut the garlic into slivers and add near the end of cooking. With rubber gloves on, shop the jalapeno pepper finely and add. Also chop or grate the galagal and ginger and add. Cook a couple of minutes longer just until everything starts to soften. Set aside.

Bring a pot of water to boil and dunk the peaches one by one in just for 30 seconds each. Slip off the peels and chop the peaches into a large bowl, saving the juice and discarding the pits. Pour off the peach juice into a pot and bring to a boil with the brown sugar. Allow to boil until it is syrupy and thick. Remove from the burner and add lemon juice, sake, and vinegar.

Toss the peaches with the flour and add the onion mixture. Chop the lime (including peel) finely and add. Pour the syrup mixture over and combine well. Spoon the chutney into jars and store in the refrigerator, or process.
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« Reply #12 on: November 21, 2009, 09:05:02 pm »

Whut's galangal?  Huh?
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« Reply #13 on: November 21, 2009, 09:17:16 pm »

It's a lot like ginger but with more tannin.
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« Reply #14 on: November 21, 2009, 09:27:07 pm »

It's a lot like ginger but with more tannin.


And also woodier - inedible.  Just for flavor, but not for chewing.  I was just going to ask where you get yours.  I always love it in Thai food, but don't know if I've ever seen it in a store.  Probably an Asian store?

Nice that you are using frozen peaches.  Easier and still delicious.
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« Reply #15 on: November 21, 2009, 09:43:21 pm »

Thanks to you both on the galangal!  Smiley
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« Reply #16 on: December 14, 2009, 02:28:16 pm »

Here's a simple holiday side dish.  I never like cooked cranberries, and this couldn't be easier.  All you need is a food processor.  It's tart, sweet, bitter and zingy all at once.

CRANBERRY ORANGE RELISH

one bag fresh cranberries
one seedless orange, quartered with the peel on(could substitute two clementines)
one piece fresh ginger about 1"x2"
1/4 cup sugar

In a food processor, put the fresh ginger and process to chop finely. 
Add quartered orange (check for stray seeds), cranberries and sugar.
Process briefly until coarsely chopped.

That's it. 
Some may like more sugar.
Sometimes I'll add a finely chopped jalapeno for added kick.

Paul

I'm making this today, friend!
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« Reply #17 on: December 14, 2009, 04:00:48 pm »

I'm making this today, friend!

Hurray.  Bon appétit!
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« Reply #18 on: December 14, 2009, 05:49:11 pm »

I'm gonna try it too.

I'll add water, coz I can only get dried cranberries here.
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« Reply #19 on: December 14, 2009, 06:12:51 pm »

I'm gonna try it too.

I'll add water, coz I can only get dried cranberries here.

Try adding aquavit!!
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« Reply #20 on: December 14, 2009, 06:14:55 pm »

Try adding aquavit!!

I never said what kind  of water!!!!   Grin
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« Reply #21 on: December 16, 2009, 06:43:05 am »

I'm making this today, friend!

The cranberries don't get cooked at all?
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« Reply #22 on: December 16, 2009, 09:27:01 am »

The cranberries don't get cooked at all?

Not in this recipe.  I've done both cooked and uncooked, and I definitely prefer au naturel. 
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« Reply #23 on: December 16, 2009, 03:42:22 pm »

Not in this recipe.  I've done both cooked and uncooked, and I definitely prefer au naturel. 

Didn't know you were a "naturist," Paul. ...
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« Reply #24 on: December 17, 2009, 03:28:19 am »

Not in this recipe.  I've done both cooked and uncooked, and I definitely prefer au naturel. 


Hunh.  Didn't know you could eat raw cranberries.  I bet it's exploding with vitamin C.
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« Reply #25 on: December 17, 2009, 12:34:15 pm »

You bet, Elle. 'Nother good raw cranberry relish recipe is Mama Stamberg's, which Susan Stamberg always discusses on NPR 'round Thanksgiving. It contains the cranberries, onion, and sugar and also throws in horseradish and sour cream. I love it, but some guests turn their noses up at it...can't imagine why!!

So, I've made the relish which is mellowing in the fridge, and now I'm going to make the Cumberland sauce!! Break out the port!!
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« Reply #26 on: December 17, 2009, 03:23:35 pm »

Good idea to let the relish mellow, Lee.  Raw cranberries are great!  If one doesn't want to use sugar, just use more oranges. 
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« Reply #27 on: November 03, 2010, 09:55:16 pm »

I made a pear-quince pie in October. What happened is that I learned that my daughter and her husband would be making a visit on a Sunday afternoon. I hadn't seen them for almost a month even though they live in the same town as us. But, there was a major Jewish holiday (they are a version of Jewish) which required them to be at church or sequestered for days on end. I was suddenly in need of a dessert! So I reached for Pillsbury pie crust and filled it with sliced pears (the pears have been very delicious this year) and then poured a mixture of membrillo, spices, and preserved dried fruit over the top. What is membrillo? It is quince paste, and it made a wonderful tangy/sweet, clear filling for the pie. Served warm with vanilla ice cream, it was a hit!...to my husband and son. My daughter and son-in-law said they weren't hungry, were just visiting and didn't want to eat anything (we had also prepared pot roast, french bread, and a selection of appetizers which they nibbled on).

Hey FRiend!

Re Quinces.


When I went apple picking this year with friends in Rhode Island, in addition to the usual macouns, matsus and empire apples, there were these gorgeous, huge, ancient quince trees loaded with fruit.  Apparently, very few people want the quinces, so they were practically free.  Jackpot!

It was a very good year up here for quince, and they smelled divine.  My car still smelled of apples and quince even after I had brought them in.

My friend Joey made a big batch of quince chutney for the holidays.  (I don't have her recipe handy.)

Definitely look for good quince chutney, it's worth the hunt!
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« Reply #28 on: November 04, 2010, 08:39:30 am »

My daughter and son-in-law said they weren't hungry, were just visiting and didn't want to eat anything (we had also prepared pot roast, french bread, and a selection of appetizers which they nibbled on).

If it was a holiday, maybe they just didn't want to appear to complain that your food wasn't kosher?
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« Reply #29 on: November 04, 2010, 09:11:49 pm »

Possibly...she gave me a list of things they can't eat. Every time we get together, I find out about something else that's not on the list. I was planning to make a mincemeat pie, but it turned out that suet is not allowed, even though it's from beef, not pork. Go figure.
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« Reply #30 on: November 05, 2010, 09:45:01 am »

Possibly...she gave me a list of things they can't eat. Every time we get together, I find out about something else that's not on the list. I was planning to make a mincemeat pie, but it turned out that suet is not allowed, even though it's from beef, not pork. Go figure.

Hunh.  Undecided
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« Reply #31 on: December 23, 2010, 02:13:29 pm »

Because of all the rain in California and snows in the mountains, I haven't been able to get all the ingredients for my Cumberland Sauce this year. I'm having to make it with black currant preserves instead of red currant jelly and onions instead of shallots. I'll let you know how the substitutions work out...

Also there are no grapefruit because of the rain. That's a GDBOAUS, but at least I don't have to be in the rain. I feel for the CA Brokies.  Kiss
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« Reply #32 on: October 08, 2011, 10:17:12 pm »

Snow and frost are coming! I harvested oregano and tomatillos. Spent a pleasant hour crushing and bottling the oregano. The tomatillos are awaiting their next reincarnation as salsa.

Also, I took the crystallized ginger out of the pantry and resolved to use it to make delicious holiday treats!
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« Reply #33 on: November 02, 2011, 04:56:28 pm »

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.

I'm making this today! Can't wait to enjoy the aroma of it cooking!
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« Reply #34 on: November 18, 2011, 03:36:11 am »

That Cumberland Sauce looks incredible.
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« Reply #35 on: November 21, 2013, 11:54:21 am »

I made Mama Stamberg's cranberry relish last night, since today my kitchen is scheduled to be demolished and granite countertops installed!

You bet, Elle. 'Nother good raw cranberry relish recipe is Mama Stamberg's, which Susan Stamberg always discusses on NPR 'round Thanksgiving. It contains the cranberries, onion, and sugar and also throws in horseradish and sour cream. I love it, but some guests turn their noses up at it...can't imagine why!!

So, I've made the relish which is mellowing in the fridge, and now I'm going to make the Cumberland sauce!! Break out the port!!
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« Reply #36 on: November 22, 2013, 09:03:23 am »

Cranberry.....yup it's that time of year again!
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« Reply #37 on: December 21, 2013, 02:57:46 pm »

Christmas is coming! My mother has persuaded me to try a new cranberry relish recipe. This one's for roasted cranberries with orange and onion. I'll let you know if it's any good! I imagine it smells wonderful while it's cooking.

(I'm cheating and saving some cranberries back for the usual uncooked cranberry relish. Shhh...don't tell mom!)
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« Reply #38 on: December 23, 2013, 09:37:42 am »

LOL!  Ok, "mums" the word!
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« Reply #39 on: November 26, 2014, 04:44:45 pm »

I decided to make a different condiment this year.  After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year.

Cranberry Chutney

This recipe is adapted from one by Jacques Pépin.

Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice.  (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons.  Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.

Let simmer until thick.

This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend. 
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« Reply #40 on: November 29, 2014, 07:04:33 pm »

As long as there's ginger in it, I'm sure it's delicious!   Grin
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« Reply #41 on: November 30, 2014, 12:40:54 am »

I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!
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« Reply #42 on: November 30, 2014, 12:44:06 am »

I love anything chutney so I'm planning to try this for Christmas. I'm a little surprised that you would advocate for cooked cranberries, friend!

I'm a convert!
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« Reply #43 on: December 21, 2014, 03:31:08 pm »

Cranberry Chutney

This recipe is adapted from one by Jacques Pépin.

Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice.  (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons.  Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.

Let simmer until thick.

This was a big hit at my college gang's 33rd annual pre-Thanksgiving last weekend. 

Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!
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« Reply #44 on: December 21, 2014, 09:28:03 pm »

Okay, I'm getting ready to make this! Question, what do you think about the idea of adding a little chopped jalapeno pepper instead of the red pepper flakes? Since it's Christmas, I would like to see a little something green in there!

I think that's a great idea.  Not sure that it will stay green for long; that red is powerful!
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« Reply #45 on: December 21, 2014, 09:56:07 pm »

Okay, friend, I'm going to try it!
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« Reply #46 on: December 22, 2014, 09:17:17 am »

Let us know if it works, Lee!
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« Reply #47 on: December 22, 2014, 10:37:25 pm »

The cranberry chutney is finishing up on the stove, and I think it's going to be wonderful! It is redolent of many intermixed aromas, lemony, cranberry-y, spicy, and gingery!

I didn't add in jalapenos...why? Because I noticed that Granny Smith apples are called for...green skinned! I had to double the amount of apples in order to have the green show up. But you can never have too many apples, right?

I used pickled ginger, because my other ginger was rather frozen. I think the pickled ginger will marry the flavors well.

I'm going to reserve a portion of the chutney to experiment with further. I like to have onions and nuts in chutney so will try stirring them into a small batch to see if it works!
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« Reply #48 on: December 22, 2014, 11:32:43 pm »

I'm so glad you made it, Lee. 

I made it tonight too!  I'm gonna serve it at Christmas dinner, when I'm serving rack of lamb and Cornish game hens.  My sister couldn't make it to Thanksgiving, and she loves cranberry, so it's for her.
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« Reply #49 on: January 08, 2015, 01:51:17 pm »

I just found out through my work that Granny Smith and Gala apples are being recalled due to listeria. I had a couple of GS's left over when I made the chutney. It's a good thing I didn't eat them raw or give them to the grandchildren! The listeria is killed by washing or cooking, but still  Tongue
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« Reply #50 on: January 08, 2015, 02:55:50 pm »

Yuck!  Not good news.
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« Reply #51 on: November 17, 2015, 01:27:04 pm »

High time entertainment for a snowy day...making my annual Cumberland Sauce! How are your Thanksgiving preparations coming along?
CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.


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« Reply #52 on: November 17, 2015, 02:10:49 pm »

High time entertainment for a snowy day...making my annual Cumberland Sauce! How are your Thanksgiving preparations coming along?

What do you use it for, or on? Do you put it on meat, or poultry?
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« Reply #53 on: November 17, 2015, 04:02:26 pm »

Yes, both meat and poultry!
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« Reply #54 on: November 17, 2015, 04:47:09 pm »



A classic sauce made from redcurrants and oranges, with a splash of port to give it a unique flavour.

Uses in the Kitchen
Serve alongside hot and cold meats, with gammon or with sausages. Use to enrich sauces or gravies for game or other meats.

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« Reply #55 on: November 17, 2015, 05:41:33 pm »

Thanks. I'm sure your homemade is better than the store-bought.
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« Reply #56 on: November 18, 2015, 09:22:04 am »

Well, isn't that always the way?  Smiley
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« Reply #57 on: November 18, 2015, 10:13:48 am »

Well, isn't that always the way?  Smiley

Actually, I'd say no. Depends on the cook. In FRiend Lee's case, I'm sure hers is better than store-bought.

Case in point: I hate to say it, but some of my mother's homemade soups were not that great. Her bean soup and her split-pea soup were wonderful, but other kinds not so much. Campbell's did other varieties better.
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« Reply #58 on: November 18, 2015, 12:01:04 pm »

I've never seen bottled Cumberland Sauce! Chuck, you do have a gift in finding the most arcane things!

(And thanks for the compliment, Jeff!)  Kiss
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« Reply #59 on: November 18, 2015, 02:29:39 pm »

Case in point: I hate to say it, but some of my mother's homemade soups were not that great. Her bean soup and her split-pea soup were wonderful, but other kinds not so much. Campbell's did other varieties better.

Good point.
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« Reply #60 on: November 18, 2015, 02:31:31 pm »

I've never seen bottled Cumberland Sauce! Chuck, you do have a gift in finding the most arcane things!

I always just seem to search on the right terms.
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« Reply #61 on: November 18, 2015, 04:49:03 pm »

I always just seem to search on the right terms.

I swear. I think it's a gift to know what terms to search on. Not one I have, at least not all the time. But I'm digressing from the condiments, etc.
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« Reply #62 on: November 19, 2015, 09:41:06 am »

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« Reply #63 on: November 19, 2015, 10:38:58 am »

"Mint tingle" condoms?  Huh?  Shocked  laugh
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« Reply #64 on: November 19, 2015, 10:41:38 am »

Condom-mints...I get it!!  Roll Eyes
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« Reply #65 on: November 20, 2015, 03:31:25 pm »

Changed up my Cumberland Sauce a little by adding a large shake of orange bitters. The whole house smells wonderful now, redolent with citrus, berry and spices!!  Smiley
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« Reply #66 on: November 21, 2015, 03:47:31 pm »

Is Trojan really a brand name for condoms???

Doesn't sound very trustworthy to me!!!  Grin

Like, they have tiny holes in them, or sumtin'   Roll Eyes

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« Reply #67 on: November 24, 2015, 04:38:48 pm »

Yes, that's the real name of them.

lol.

Lee, I love the way the house smells when holiday cooking is going on!
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« Reply #68 on: December 22, 2015, 11:17:30 am »

Even though you've gone beyond this recipe, Paul, I'm resurrecting it for Christmas dinner this year!

Here's a simple holiday side dish.  I never like cooked cranberries, and this couldn't be easier.  All you need is a food processor.  It's tart, sweet, bitter and zingy all at once.

CRANBERRY ORANGE RELISH

one bag fresh cranberries
one seedless orange, quartered with the peel on(could substitute two clementines)
one piece fresh ginger about 1"x2"
1/4 cup sugar

In a food processor, put the fresh ginger and process to chop finely. 
Add quartered orange (check for stray seeds), cranberries and sugar.
Process briefly until coarsely chopped.

That's it. 
Some may like more sugar.
Sometimes I'll add a finely chopped jalapeno for added kick.

Paul
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« Reply #69 on: December 22, 2015, 07:05:47 pm »

Even though you've gone beyond this recipe, Paul, I'm resurrecting it for Christmas dinner this year!


You bet, Lee.  I did the chutney again this year, but the fresh relish is still a good 'un.
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« Reply #70 on: December 24, 2015, 12:12:39 pm »

Relish is mellowing in the fridge!!
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« Reply #71 on: November 12, 2017, 11:40:12 am »

I'm making Mama Stamberg's Cranberry Relish today! I like to make it the very first thing in Thanksgiving prep, because it benefits from mellowing in the fridge.
https://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe

Since I got two bags of cranberries, I'll make another dish too. . .probably Paul's Cranberry Chutney! Funny that I have all the ingredients already.

I also have some lamb stewing in a big pot on the stove. Heavenly. There should be no stress left by the time I'm done!
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« Reply #72 on: November 18, 2017, 12:16:32 am »

I'm sure mom's Thanksgiving table will have the usual cranberry sauce on it, as well as turkey gravy.  Other than that, not sure what will be on the table.
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« Reply #73 on: November 23, 2017, 11:35:10 am »

I decided to make a different condiment this year.  After many years in a row of making my usual fresh cranberry-orange-ginger relish, I made a cranberry chutney this year.

Cranberry Chutney

This recipe is adapted from one by Jacques Pépin.

Boil two bags of washed and picked over cranberries in 8 oz pomegranate juice.  (Can use cranberry or orange juice or even water.)
Boil till they burst.
Add two chopped granny smith apples (skin on)
Add about 1/4 cup brown sugar (can use more if desired)
Add the zest of two lemons.  Discard the white pith and slice the lemon flesh and add that.
Add a sprinkle of red pepper flakes (optional, but adds nice heat)
Add a good chunk of ginger, minced
Finally, add a couple tablespoons balsamic vinegar.

Let simmer until thick.
I have leftover cranberries, so I'm making this in addition to the Mama Stamberg's Cranberry relish (see previous posts). Happy Thanksgiving, everyone!
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« Reply #74 on: November 23, 2017, 02:58:02 pm »

I think after today, everyone will have left over cranberries.   laugh
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« Reply #75 on: November 23, 2017, 05:03:17 pm »

I made the chutney too, Lee. This year, I added minced jalapeños.
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« Reply #76 on: December 08, 2017, 12:34:56 am »

The red currant jelly is destined to become part of this recipe which I like to make every year:

CUMBERLAND SAUCE
Makes: 1 1/2 cups

1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.

Finally starting to understand why I'm so drawn to this sauce. . . it turns out that my mother's family started out their settlement in America near the Cumberland Gap!
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« Reply #77 on: November 05, 2018, 10:19:53 pm »

It's time to start looking through holiday recipes.
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« Reply #78 on: November 05, 2018, 10:34:01 pm »

Oh yes. Making Cumberland Sauce will have a whole new meaning for me this year, after going through the Cumberland Gap on the trail of my ancestors.
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« Reply #79 on: November 07, 2018, 12:01:38 am »

Yeah, that will be a different experience!
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« Reply #80 on: November 23, 2018, 11:46:13 am »

Chuck, I did serve something Italian for Thanksgiving: fennel. I put out a tray of veggies and dip, and fennel, or finocchio, was one of them.
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« Reply #81 on: November 25, 2018, 06:44:29 pm »

Ah, a little Italian on the table!  Wink
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« Reply #82 on: December 10, 2018, 07:15:01 pm »

A question for everyone. I like to serve pickles, relishes, olives and things like that before the holiday meal. But I've heard some Millennials call these "junk foods". What are your thoughts? I wondered why hardly anyone was nibbling on them!
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« Reply #83 on: December 10, 2018, 08:02:11 pm »

Pickles and olives junk food? That's just plain weird.

I suggest try switching to a tray of carrots, grape tomatoes, and other veggies just to see what happens.
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« Reply #84 on: December 11, 2018, 11:53:14 am »

I've never heard anyone call these items "junk food".  Strange.
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