The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....

[southendmd]

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

[delalluvia]

This sounds awesome.  Forget Thanksgiving, I'm printing it out for my cookbook for every day use.

[Front-Ranger]

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.

[Front-Ranger]

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.

[Front-Ranger]

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.

[southendmd]

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!

[Front-Ranger]

Lovely picture, thanks! It must have been a wonderful day when you came upon the quinces.

[Front-Ranger]

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.

[Ellemeno]

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?

[Front-Ranger]

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.

[Jeff Wrangler]

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. ...

[Front-Ranger]

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.

[Jeff Wrangler]

Whut's galangal? 

[Front-Ranger]

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

[Ellemeno]

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.

[Jeff Wrangler]

Thanks to you both on the galangal! 

[Front-Ranger]

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!

[southendmd]

I'm making this today, friend!

Hurray.  Bon appétit!

[Sason]

I'm gonna try it too.

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

[southendmd]

I'm gonna try it too.

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

Try adding aquavit!!

[Sason]

Try adding aquavit!!

I never said what kind  of water!!!!   

[Ellemeno]

I'm making this today, friend!

The cranberries don't get cooked at all?

[southendmd]

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. 

[Jeff Wrangler]

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. ...

[Ellemeno]

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.

[Front-Ranger]

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!!

[southendmd]

Good idea to let the relish mellow, Lee.  Raw cranberries are great!  If one doesn't want to use sugar, just use more oranges. 

[Front-Ranger]

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!

[Jeff Wrangler]

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?

[Front-Ranger]

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.

[Jeff Wrangler]

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. 

[Front-Ranger]

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. 

[Front-Ranger]

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!

[Front-Ranger]

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!

[Ellemeno]

That Cumberland Sauce looks incredible.

[Front-Ranger]

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!!

[CellarDweller]

Cranberry.....yup it's that time of year again!

[Front-Ranger]

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!)

[CellarDweller]

LOL!  Ok, "mums" the word!

[southendmd]

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. 

[Sason]

As long as there's ginger in it, I'm sure it's delicious!   

[Front-Ranger]

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!

[southendmd]

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!

[Front-Ranger]

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!

[southendmd]

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!

[Front-Ranger]

Okay, friend, I'm going to try it!

[CellarDweller]

Let us know if it works, Lee!

[Front-Ranger]

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!

[southendmd]

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.

[Front-Ranger]

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 

[CellarDweller]

Yuck!  Not good news.

[Front-Ranger]

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.

[Jeff Wrangler]

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?

[Front-Ranger]

Yes, both meat and poultry!

[CellarDweller]

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.

[Jeff Wrangler]

Thanks. I'm sure your homemade is better than the store-bought.

[CellarDweller]

Well, isn't that always the way? 

[Jeff Wrangler]

Well, isn't that always the way?  

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.

[Front-Ranger]

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!) 

[CellarDweller]

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.

[CellarDweller]

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.

[Jeff Wrangler]

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.

[CellarDweller]

[Jeff Wrangler]

"Mint tingle" condoms?     

[Front-Ranger]

Condom-mints...I get it!! 

[Front-Ranger]

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!! 

[Sason]

Is Trojan really a brand name for condoms???

Doesn't sound very trustworthy to me!!! 

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

[CellarDweller]

Yes, that's the real name of them.

lol.

Lee, I love the way the house smells when holiday cooking is going on!

[Front-Ranger]

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

[southendmd]

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.

[Front-Ranger]

Relish is mellowing in the fridge!!

[Front-Ranger]

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!

[CellarDweller]

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.

[Front-Ranger]

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!

[CellarDweller]

I think after today, everyone will have left over cranberries.   

[southendmd]

I made the chutney too, Lee. This year, I added minced jalapeños.

[Front-Ranger]

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!

[CellarDweller]

It's time to start looking through holiday recipes.

[Front-Ranger]

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.

[CellarDweller]

Yeah, that will be a different experience!

[Front-Ranger]

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.

[CellarDweller]

Ah, a little Italian on the table! 

[Front-Ranger]

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!

[Jeff Wrangler]

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.

[CellarDweller]

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

[Front-Ranger]

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.

Once a recipe gets to be 10 years old, you have to change it up a bit. This year, instead of zesting the citrus, I cut it into bite-sized strips. I strained the citrus out of the sauce and put it in a dish on my counter. I think those candied citrus bites are even more tasty than the Cumberland Sauce!

[Front-Ranger]

We Brokies sure do like our cranberries! So I wanted to turn you on to a cute article about them:
https://www.vox.com/the-goods/2018/11/21/18105316/canned-jellied-cranberry-sauce-ocean-spray?fbclid=IwAR1TqhbNL3N0qfFCSaEok9OLtQcLtDIJAPw4LUgAExUBWBU0tgYlxaerlMI

People get nostalgic for the canned jellied cranberry "sauce". Two things they love about it are the indentations of the can present on the sides of the "sauce" and the sound it makes as it is coming out of the can. 

Another trivia fact: they're called cranberries because the stem and berry part, in the field, look like the head and neck of a crane!

How do I know this? Well, I used to work for a citrus cooperative and we would visit other cooperatives oftentimes. So I visited Ocean Spray, a co-op, and witnessed the harvest in the bogs!

[Front-Ranger]

Sigh...I can't decide which kind of cranberry relish to make for Christmas. Maybe I'll make this one because it's Jacques Pepin's birthday today!

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.

[southendmd]

Happy birthday, Jacques!

I'm making his cauliflower gratin for some non-meat-eaters. 

[serious crayons]

Sigh...I can't decide which kind of cranberry relish to make for Christmas. Maybe I'll make this one because it's Jacques Pepin's birthday today!

I've had and love both, so you can't go too wrong. Maybe it's a matter of reading the room: delicious version of a comforting classic or intriguing and sophisticated new direction? Which way would your guests go?

[Front-Ranger]

I've had and love both, so you can't go too wrong. Maybe it's a matter of reading the room: delicious version of a comforting classic or intriguing and sophisticated new direction? Which way would your guests go?

They would want the former, you're right! Sorry Jacques.

[Jeff Wrangler]

Happy birthday, Jacques!

I'm making his cauliflower gratin for some non-meat-eaters.

Umm. Isn't that just a fancy name for cauliflower with cheese sauce? 

Regardless, it sounds yummy. What's not to like about that? 

Unless you don't like cauliflower. 

[serious crayons]

Umm. Isn't that just a fancy name for cauliflower with cheese sauce? 

Regardless, it sounds yummy. What's not to like about that? 

Unless you don't like cauliflower. 

It's not just a fancy word, it's almost an exact translation. Different vibe, possibly.

I like cauliflower and I've made that and love it. Thanks for reminding me!

[southendmd]

It was a big hit!  One of my guests even brought the baking dish to the table and scraped it clean!

[Front-Ranger]

Went back all the way to 2006 to find this recipe of Paul's!

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

[Jeff Wrangler]

It's not just a fancy word, it's almost an exact translation. Different vibe, possibly.

I like cauliflower and I've made that and love it. Thanks for reminding me!

Cauliflower gratin/cauliflower with cheese sauce ...

Reminds me of this:

"The cat ingested a linear object."

Actually, "The cat swallowed a string."

[southendmd]

Supposedly, Mark Twain once said that a cauliflower is just a cabbage with an education. 

[Front-Ranger]

... I used to work for a citrus cooperative and we would visit other cooperatives oftentimes. So I visited Ocean Spray, a co-op, and witnessed the harvest in the bogs!

I have obtained my Ocean Spray canned jellied cranberry relish mostly for nostalgia's sake. But alas, there weren't any fresh cranberries at the grocers yesterday. I'll have to go on a hunt for them.

[Jeff Wrangler]

I have obtained my Ocean Spray canned jellied cranberry relish mostly for nostalgia's sake. But alas, there weren't any fresh cranberries at the grocers yesterday. I'll have to go on a hunt for them.

Bad news.

[Front-Ranger]

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 Pepin.

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.

This is all made and ready to go!!