Cranberry Chutney – A Multipurpose Condiment
Most American holiday tables from Thanksgiving to Christmas have some sort of cranberry dish. I grew up the jellied kind that came out of a can. Just slice it up and serve it. Sometimes my Mom would make a cranberry mold. All of it was good. It felt like I was eating dessert with my main course.
I never got my Mom’s cranberry mold recipe before she passed and she never wrote her recipes down so I had to make my own way. And maybe why it is important to me to write this blog for my son’s sake. I want to preserve and share family favorite recipes. I want my son to be able to have access to them to make for his friends and family when I am gone hopefully passing them on family traditions.
In our first year in Newport, we hosted a Thanksgiving dinner. And what is a Thanksgiving dinner without a cranberry product? Not Thanksgiving that’s what.
As I wandered through BJ’s, I came across a huge bag of cranberries from New England. On the back of this bag of Cape Cod Select cranberries was a recipe for a cranberry chutney. Why not I thought. Let’s just go for it. The huge bag of cranberry was in my cart.
This is a super easy recipe. A tart apple like a Granny Smith is best, I use Gala or whatever apples I have on hand. I recently made a batch and added overly ripe pear with the apple to the mixture. And very versatile. While you can serve this with turkey, you can serve it with other food. Warm some brie up and top it with this cranberry chutney. You can serve it with roasted pork. Top plain yogurt for an added punch to breakfast
- 4 cups cranberries
- 1 large apple
- 1/2 cup sugar
- 1/2 cup honey
- 1 cup water
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1. Chop up an apple. A tart apple is recommended, but use whatever you have on hand.
- 2. Combine all ingredients in saucepan.
- 3. Bring to a boil stirring along the way.
- 4. Reduce heat to low and simmer for about 30 minutes. Apple should be tender and the mixture thickens.
- 5. Serve warm or chilled.
Christmas wouldn’t be Christmas without the cookies. The Christmas Cookie to be exact. A sugar cookie with icing and sprinkles. One big sugar high for days if you eat one cookies.
We made cookies for Santa. I’m not a cookie maker, so I got ready-bake cookies already cut into shapes.
We decorated them for Santa. And for us.
I’m sure Santa will enjoy them.
Happy Christmas, everyone!
As a special holiday activity, my son and I decided to assemble a ginger bread house and maybe start a new family tradition.
When I was in Trader Joe’s last month I picked up this Ginger Bread House kit.
All you have to do is make the “clement” for the house using an egg white and lemon juice. Everything else was provided.
And let the building begin…
And one happy little boy! Momma is pretty pleased too!
And in this corner… Red Velvet Cheesecake weighing in at six pounds.
Yes, you read that correctly, a six pound cheesecake. While it may have been heavy, it didn’t taste that way.
I only make this recipe every couple of years mainly because it is time consuming. Plan on it being a two day process. I recently made it for Christmas.
This is what my limited counter space looks like when I bake a recipe like this.
The cooling process is time consuming. It has to cool in the oven for 30 minutes then another 30 minutes on the rack and finally in the fridge of eight hours.
The Red Velvet Cheesecake has two layers.
Finally, ready to be eaten. Drool, drool, drool.
Red Velvet Cheesecake is one of my favorite desserts to make. It is a special event dessert. And well worth all of the time. It is a knockout!
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Sometimes holiday traditions are welcomed and in our family recently beef has been on as the main course for Christmas Dinner.
This year I made mushroom and spinach stuffed beef tenderloin. It is easy to make.
Start by saluting mushrooms and shallots. The recipe called for one kind of mushroom, but I did a mixture of three.
Gotta add a touch of Brandy to the mixture.
Salute spinach and garlic. When a recipe calls for minced garlic, I always use bottled minced garlic for a time saver.
Very important part of the recipe which is to strain all of the liquid out of the spinach mixture. For me, this was the hardest part of the recipe.
Mix the mushroom and spinach mixtures together.
Is this a beautiful beef tenderloin?
I ask the butcher to butterfly the tenderloin. Butcher are very happy to do this for you. Important to make sure it is all the thickness so giving it a pounding is needed.
Now time to put spread the filling.
Don’t overstuff like did, but who wants to waste that lovely mixture?
Roll it and tie with string.
Roast in a 500F oven for 35 minutes. Most ovens have troubles reaching and keeping at 500F so a meat thermometer is a good idea.
And the plated dish.
The beef was accompanied with some other great sides.
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