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The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
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:
--- Quote from: southendmd 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.
--- End quote ---
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. :laugh:
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