One Year: Brown Sugar Pomegranate Cranberry Sauce
Two Years: Honey-Roasted Root Vegetables
Three Years: Sweet Turkey Chili with Corn, Kidney Beans, and Kale
Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries
Makes about 1 1/2 cups
12 oz fresh cranberries
1 cup cold water
1/2 cup granulated sugar
juice of half an orange
1 tsp orange zest
pinch of cloves
pinch of ginger
pinch of salt
1/2 cup dried tart cherries
1/4 cup golden raisins
Combine all ingredients in a medium saucepan on medium heat, stirring to combine. Cranberries will begin to pop and break open as they heat; once this has begun, continue cooking for another 10 minutes, stirring occasionally and mashing the cranberries gently with a fork. Remove from heat and let cool to room temperature. Mixture will thicken as it cools. Keep refrigerated until ready to serve.
[…] Pumpkin Spice Drop Cookies with Marshmallow Icing; Hasselback Potatoes with Dill and Sour Cream; Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries; Roasted Carrots with Honey, Harissa, and […]
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[…] Fig, Feta, and Scallion Cornbread Two Years: Red Potato Gratin with Thyme and Manchego Three Years: Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries Four Years: Brown Sugar Pomegranate Cranberry Sauce Five Years: Honey-Roasted Root Vegetables Six […]
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[…] I didn’t want to share my leftovers. And, for the unconvinced Thanksgiving guest, I suggest Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries. Unfortunately, I could not recreate the traditional can-shape. Sincerest apologies. If you […]
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[…] Fig, Feta, and Scallion Cornbread Two Years: Red Potato Gratin with Thyme and Manchego Three Years: Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries Four Years: Brown Sugar Pomegranate Cranberry Sauce Five Years: Honey-Roasted Root Vegetables Six […]
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