Thinking Out Of The Can: A Saucy Tale - Apron Diaries Blog at - 139636

Apron Diaries

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
Photo Detail
Nov. 24, 2009 2:22 pm
Nice! We just bought a bog's worth of cranberries. I'm adding this one to my recipe box. Thanks!
Nov. 24, 2009 8:05 pm
I love cranberry sauce, whether it be homemade or from a can. We never both to cut it up either, just plunk it on a plate and then on the table with all the ridges from the can still on it. :)
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About Me
Two working adults and a kid in school. Someone has to cook and that someone is usually me. *sigh*
My favorite things to cook
Whatever makes my family smile while they're eating.
My favorite family cooking traditions
I cook, they clean up after me. It's the kind of tradition I can fully embrace.
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No one has asked me to stop yet.
My cooking tragedies
When I was 13, I made pecan rolls for my family. The recipe called for 8 refrigerator biscuits but the package held 10. My mom asked me what I did with the other 2. Judging from the look on her face, "I threw them away" wasn't the right answer.
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