November 22, 2012

Cranberry Ginger Chutney

1tbs. butter

2 stalks celery, chopped

1/2 onion, chopped

1lb. cranberries

1/4c. honey

2tsp. cinnamon

1 1/2tsp. grated ginger

1/4tsp. allspice

1 Granny Smith apple, chopped

3/4c. chopped pecans

Let's get one thing straight: I love my mom's cranberry relish.  That and the Spinach Squares are probably the things I look forward too most about cooking on Thanksgiving-- especially the fact that there's usually a ton left over for breakfasts and desserts for days after. But... cranberries don't make fun popping noises like popcorn if you just put them in the Cuisinart, and they do when you cook them for awhile in a pot over the stove.  Oh,and the chutney tastes delicious too-- not too sweet, and a wonderful mix of flavors.  I can't take full credit though-- Saveur is my newest distraction.

Heat the butter in a saucepan over medium heat and cook the onion and celery until soft, around 10 minutes.  Add all the other ingredients and cook over medium until the cranberries burst and release juice.  Reduce the heat to medium-low and cook until the consistency of jam, 20-30 minutes.

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