Author Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....  (Read 26371 times)

Offline Jeff Wrangler

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« 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.  :-\
"It is required of every man that the spirit within him should walk abroad among his fellow-men, and travel far and wide."--Charles Dickens.

Offline Front-Ranger

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« 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.  :-*
May 2019 be better for us all.

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« 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!
May 2019 be better for us all.

Offline Front-Ranger

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Re: The Condiment Aisle: Cumberland Sauce
« 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!
May 2019 be better for us all.

Offline Ellemeno

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #34 on: November 18, 2011, 03:36:11 am »
That Cumberland Sauce looks incredible.

Offline Front-Ranger

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« 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!!
May 2019 be better for us all.

Offline CellarDweller

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #36 on: November 22, 2013, 09:03:23 am »
Cranberry.....yup it's that time of year again!


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline Front-Ranger

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« 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!)
May 2019 be better for us all.

Offline CellarDweller

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Re: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
« Reply #38 on: December 23, 2013, 09:37:42 am »
LOL!  Ok, "mums" the word!


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline southendmd

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