Thinking Out of the Can: A Saucy Tale
Nov. 24, 2009 12:23 pm
Updated: Nov. 24, 2009 8:05 pm
This isn't my mother's cranberry sauce. No sir. For that, you'd have to open a can on both ends and push the jellied cylinder onto a plate, slice it into quivering disks, and call it good. Not that there's anything wrong with going for convenience when you're cooking the zillion other things you serve for Thanksgiving. (I'm talking to you, Mom.) But when I got old enough to host Thanksgiving dinner on my own, cranberry sauce was one of the first simple things I made from scratch. Water, sugar, cinnamon...done! Could it possibly be easier?
It was so easy that I immediately started tinkering with it. Over the years I've made cranberry sauces with orange zest, orange juice, apples, pears, raisins, maple syrup, and a spice drawer of flavorings. Not all at once, of course.
Then I came across a recipe that took cranberry sauce in a different direction. This one called for finely minced onion and celery. What the? So I tried it. I loved it. I tweaked it. I made it my own. A little less sugar, fresh ginger instead of powdered, that sort of thing. Over time it has morphed from a sweet sauce into a tangy chutney with lots of texture and a gingery bite. Just the thing to cut through the heavy richness of a typical Thanksgiving turkey/gravy/mashed potatoes/stuffing combo platter. And it's heavenly with lamb, duck, and roast pork when Christmas comes around.
Need convenience? This chutney is a breeze to make and it just gets better if it sits overnight in the fridge. I have no idea how far ahead you can make it because it doesn't last very long in my house. The batch I made a couple of days ago for this coming Thanksgiving dinner? Gone. I'll have to make more and lock down the fridge this time.
So if you're looking for something different but easy to make this Thanksgiving, give my Cranberry, Apple, and Fresh Ginger Chutney a try and let me know how it works out for you.
Thanks for the visit, and have a happy Thanksgiving!
Cranberry Apple and Fresh Ginger Chutney