Cranberry Chutney

I like holiday menus. I love feeding a crowd and its fun to work with tradition, but always find ways to improve upon a good thing. I especially enjoy the laughs that come after trial leads to error, like the year that raccoons got into the cooler (we weight it down now), or the year that the turkey stayed frozen in an ice cold brine during an especially cold Thanksgiving-Eve night (we brine the turkey in a cooler outside).

I have tried more tricks for juicy turkey meat than I can count (brining is worth the effort - forget the rest), tweaked old recipes and tried new ones, and threw some out the door with the leftover turkey brine. No one has ever missed the stuffing.

Although a few family members like canned cranberry sauce (and it makes for great turkey sandwiches the next day), I also make my own cranberry chutney. The recipe comes from a family friend and goes well with a roasted pork loin or baked chicken - so don't think this is just a recipe for twenty guests and a gigantic turkey.

Although the ingredient list is long - its actually simple to make. The friend that gave me the recipe warned to resist any temptation to alter the recipe in any way, just appreciate the balance that comes from this precise list of measurements. The chutney would also make a beautiful hostess gift if you are attending a holiday meal at another's house this year.

dates, golden raisins, preserved ginger

Cranberry Chutney

1 cup of water
1 cup of white sugar
1/4 cup plain vinegar
dash of cayenne pepper
1/3 cup of chopped yellow onion
1/2 of a clove of garlic, minced
4 whole cloves
1 teaspoon of cinnamon
1/2 teaspoon of salt

2 cups of cranberries
1/2 cup white raisins
1/2 cup chopped dates
1/4 cup preserved ginger, chopped
1/4 cup brown sugar

1/4 of a lemon

Place the first 9 ingredients in a medium sized pot. Bring to a simmer over medium-high heat. Simmer for 5 minutes.

Add the next 5 ingredients and continue to simmer for 10 more minutes. Remove from the heat. Squeeze the lemon into the pot to preserve the color. Allow to cool.

Store in the refrigerator if you are not serving right away.