Thursday, October 30, 2014

144.2…Cranberry Chutney

If you've been reading my blog for awhile, you know I'm a big fan of any kind of "do aheads". If I'm having company over or a party, I like to get as much of the cooking done ahead as possible. This comes in most handy at Thanksgiving. I usually have about 30 people to feed each year and I CANNOT imagine trying to make everything the day of. Last night  I made my famous Gulliver's Creamed Corn which is now in the freezer waiting to be baked on Thanksgiving Day.

A few days ago, I made Cranberry Chutney for Thanksgiving. It is also in the freezer. Two dishes for Thanksgiving already done! I'm not a big fan of cranberry sauce but this one is pretty darn good. I still serve the nasty canned stuff too because there are people in my family that prefer the cranberry sauce without "pieces of stuff" in it. To each their own.

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Cranberry Chutney (Makes about 4 1/2 cups)

Recipe from Diane Phillips

Ingredients:

One 16-ounce can peach halves packed in syrup, drained and syrup reserved

One 12-ounce package fresh or frozen cranberries

1 1/2 cups sugar

1 medium-size onion, chopped

1 cup pecan halves

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

Directions:

1. Coarsely chop the peaches and set aside.

2. Combine the cranberries, reserved peach syrup, sugar and onion in a large saucepan over medium-high heat and cook until the cranberries begin to pop, about 10 minutes. Stir in the pecans, cinnamon, ginger, and peaches and cook 10 minutes longer.

3. Remove from the heat and let cool. (Do-Ahead: At this point, you can cover and refrigerate for up to a month or freeze for up to 3 months.) Serve the chutney cold, warm, or at room temperature. 

Printable Recipe

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I reheated a bunch of leftovers for my dinner last night: grilled chicken, mashed potatoes and Brussels sprouts. 

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When I sat down to eat, I thought: this is a boring looking dinner. Fortunately, it tasted better than it appeared.

Breakfast this morning was scrambled egg beaters with pepperoni, salsa, asparagus and cheddar cheese. 

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I took the kids to school, went the the gym then came home for lunch. Bagel with chive cream cheese, turkey and cucumber. I had some veggies and ranch as well.

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After lunch, I went to an appointment then to pick up the kids from school then dropped them at their various activities. 

Next on the agenda: dinner with the husband. :)

Are you a fan of cranberry sauce? Canned or homemade?

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