Hi everyone, it’s Faith from An Edible Mosaic! Brandy and I are happy to announce that it’s time to submit your Thanksgiving recipes! Your recipes can be for anything that say Thanksgiving to you, and you can submit as many recipes as you want. If you have a blog, please be sure to include a link to All Through the Year Cheer in the post for the recipe you’re submitting. You can submit your recipes by linking to the Linky Tools List at the bottom of this post, or by emailing us if you prefer. The deadline to submit your recipes is Tuesday, November 23rd at 9PM EST. The recipe roundup and winner will be announced on November 24th, and the winner gets a one-year subscription to Bon Appétit Magazine!
The last Thanksgiving recipe I’m offering you is Apple-Cranberry Chutney. Here’s my little secret: I make it with canned whole-berry cranberry sauce. I know it’s really easy to make cranberry sauce from scratch and doing so allows you to control how much sugar goes into it, but the fact of the matter is that sometimes you just have to use canned. Here’s why I had to use canned a couple years ago…two years ago on the day before Thanksgiving, my mom and I were starting to prepare our family’s feast. We were brining the turkey, roasting squashes, baking pies, and kneading breads. In all our preparatory hustle and bustle we realized that we had both overlooked the cranberries. No problem, I thought, as I headed off to the store to buy some. I got there and they were sold out of both fresh and frozen cranberries. Same thing at the next store. I wasn’t about to go to the next town looking (especially since more likely than not, they were also sold out), so I grabbed a couple of cans of whole-berry cranberry sauce and this is how we ended up preparing them. We still use this recipe, not just for the sake of nostalgia, but also because it’s really fantastic.
If you prefer a from-scratch cranberry sauce, don’t worry, we have you covered there too! Feel free to check out Brandy’s recipe for Ginger-Laced Cranberry Orange Sauce, or my recipe for Warm-Spiced Cranberry Jam. Easy Apple-Cranberry Chutney
(Yield: About 2 3/4 c chutney)
1 very large or 2 medium sweet-tart apples
1/4 c golden raisins (sultanas)
1 c cranberry juice
1/4 tsp ground cinnamon
Pinch freshly grated nutmeg
1 (14 oz) can whole berry cranberry sauce
Wash, dry, and dice the apples (I like to leave peel on); you should end up with about 2 c apples. In a medium saucepot over medium-high heat, combine the apples, raisins, cranberry juice, cinnamon, and nutmeg; bring up to a boil (uncovered), then turn heat down slightly and let it boil gently (uncovered) for about 5-7 minutes (the apples should be tender but not mushy and the raisins should be starting to plump up). Add the cranberry sauce and bring the mixture up to a boil; once the mixture is boiling gently, cook 2-3 minutes and turn off heat. The chutney will thicken upon standing.
A Couple of Notes: The chutney thickens significantly if left to sit for a couple hours or overnight. If you need to, you can make it up to five days ahead and keep it refrigerated, or make it up to a month ahead and keep it frozen. It tastes amazing served hot, cold, or room temperature.
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