Sassy Southern Cooking with a French Twist

Recipes

Recipes posted by Holly. Maybe from her books or other sources.

Cranberry Dreams


Reflections on childhood Thanksgivings’ past, as lovely as they really were, always include nightmares of those scary cranberries in a can. You remember the stuff? Gelatinous muck that comes out in the shape of a tube and sticks on the wall when you throw it. I’m sure that my brothers, sisters and the Lally kids, with whom we shared practically everything Thanksgiving, were guilty of that at least once. Sorry, Mom and Aunt Nancy.

There is really good news to be thankful for this Thanksgiving and for the entire holiday season: Cranberry Chutney. It’s simple to make, delicious, infuses the house with holiday fragrance as it cooks, and, it even gets better the longer it sits. I make this delicious chutney a couple days ahead (that would be today!) of Thanksgiving. I found it in Bon Appetit magazine almost 20 years ago and make it (in a modified form) every year. It’s the kind of thing people ask for, it’s that good. Here’s to cranberry dreams! This recipe includes apples. Use Winesap if you can find them. Happy Thanksgiving.

Cranapple Chutney
(Makes 18 servings)

1 pound fresh cranberries (4 cups)
1 cup sugar
1/2 cup brown sugar
1/2 cup golden raisins
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup water
1 cup diced sweet onion
1 sweet/tart apple (recommend Winesap or McIntosh), cored, chopped
1/2 cup pecan halves

Simmer first 10 ingredients in a medium saucepan over medium heat until the berries pop (about 15 minutes). Reduce heat, stir in onion and apple, simmer uncovered until thick (about 15 minutes). Remove from heat and cool. Refrigerate in an air tight container for up to one month. Stir in pecans just before serving.

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