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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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« 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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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys.... « previous next »
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