No, it’s not Friday again already.
And we didn’t learn the days of the week with Apollonia several decades ago in Italy.
Here’s the deal – we tried and tweaked a Cranberry, Cherry and Ginger Chutney for the big meal this year that is probably the best cranberry recipe / prep ever to grace a dish at our table. We ran across the base recipe in this year’s November bon appetite and improvised a bit to add a bit more heat and depth.
It’s killer as a relish / chutney and has elevated the once-feared post-Thanksgiving turkey sandwich to an absolute work of art around our house.
Wow.
We felt it our duty to share the recipe now to help you finish up the leftovers.
‘Nuff said. Here’s the list:
2/3 cup red wine vinegar
1 tbs balsamic vinegar (use the good stuff)
1 1/2 cups sugar1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp yellow mustard seeds
3 tbs olive oil
1 1/2 cups thinly sliced red onions
2 inches of fresh ginger, peeled, cut into match-sized strips
1 1/2 tbs habanero pepper, seeded and diced (usual precautions!)
3/4 cup water
1 lb. fresh cranberries
1 cup dried cherries
1/4 cup (generous) orange peel, no pith, cut into matchbook sized strips
A whiff of salt
Combine the sugar and the two vinegars in a small sauce pan, bring to a boil, stir to dissolve sugar, then set aside.
Heat the olive oil in a large saucepan (medium heat) and add all three seeds; stir for a minute or two until the mustard seeds begin to pop. Add the onion and stir constantly for 6 to 8 minutes until the onions just begin to caramelize. Add the ginger and habanero and stir for another couple of minutes or until the chile begins to soften.
Add the vinegar sugar mixture, the water, cranberries, dried cherries, the orange peel and the salt.
Simmer for 20 to 25 minutes, stirring often. The cherries will soften and most of the cranberries will swell and burst. Cool and chill.
Wow. Enjoy.
Tags: Friday Feast
