I love chocolate, especially good quality dark chocolate. Motivated by a selfish desire to have some fun chocolate around the house this winter, I made chocolate bark as gifts for some of our co-workers and relatives. You can put almost anything on a bark. We […]
We had a wonderful Thanksgiving and are getting back into the swing of things with some healthier, veggie filled dinners. Growing up, one of my favorite meals my Mom made was Chickpea Pasta Soup. The soup of my childhood was pretty simple: butter, onion, garlic, […]
I don’t know how food bloggers make full holiday meals ahead of time in order to post recipes, and then do it all again for the real thing! Needless to say, I am not making an extra turkey just to post it on this blog.
However, I will post a recipe or two as I prepare for Thanksgiving. This year, my parents are coming to Chicago and we are going to have a small four-person Thanksgiving cooked in my tiny oven. I haven’t figured out our full menu but one thing is certain that there will be cranberry chutney.
Sometime in the late 1970s my grandmother clipped two recipes for cranberry chutney, eventually combining them to create the recipe my family uses today. The original clippings can still be found in her recipe box, along with the version we now favor, which my Dad typed up at some point so it could be more easily shared.
For as long as I can remember, our Thanksgiving table has included this cranberry chutney in addition to, or sometimes instead of, normal cranberry sauce. When I was a child I was known to eat it by the spoonful.
The tart cranberries are balanced by the sweetness of apples, orange zest and juice, and sugars. Winter spices of ginger, cloves, and cinnamon complement the cranberries nicely. Celery and onions provide a surprising tang and help the sauce remain savory instead of a sweet jelly. Chopped nuts and golden raisins provide the chunky consistency of a typical chutney.
This chutney will keep in the refrigerator for a few weeks or can be canned if you are into that sort of thing. It goes as well with chicken as it does with turkey and I imagine would make a nice addition to a cheese plate or baked Brie.
The recipe itself is very simple. We start by cooking the cranberries, raisins, sugar, and spices in some water for 15 minutes until most of the berries have popped and the mixture has thickened.
Then, we add the rest of the ingredients: onion, apple, celery, orange zest, and orange juice, and simmer for another 15 minutes.
Let it cool and then refrigerate until ready to eat!
This tangy, tart, savory, spiced chutney is a Thanksgiving favorite in our house. Pairs well with roasted turkey or chicken. Would also be lovely on a cheese plate or with baked brie. Chutney will keep in the fridge for a few weeks.
Makes 2.5 cups.
- 2 cups fresh cranberries (1/2 lbs)
- 1/2 cup golden raisins
- 1/4 cup white sugar
- 1/4 + 1/8 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 cup water
- 1 apple (about 1 cup after chopping) peeled and chopped
- 1/4 cup diced onion
- 1/2 cup diced celery
- zest and juice of 1 orange totaling about 1/3 cup orange juice
- 1/4 cup chopped walnuts optional
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves, and water in a medium saucepan. Simmer on medium-low heat for 15 minutes until most of the berries have popped and the mixture has thickened, stirring occasionally to keep the bottom from burning.
Add the onion, apple, celery, orange zest and juice, and nuts if using. Simmer for another 15 minutes until the mixture is thick.
Cool and refrigerate. Serve straight from the refrigerator or room temperature.
We have been enjoying the contents of this week’s box for a few days but I now have time to post about the contents. As Chicago inches towards fall the transition is really reflected in our CSA boxes each week. I think this box is ¾ fall, ¼ summer!
Let’s see what we got…
The last time we got mustard greens I was not very successful in using them. Hopefully this week can be redemption. I have tried braising them a few times but they taste watery and just aren’t doing it for me. I need new suggestions!
The green house is cooking, resulting in these lovely greens. I see lots of salads in our future. Last winter I lived off this quinoa, apricot, arugula, chickpea salad from Love & Lemons, it is pure perfection.
I’ve said before, broccoli is a staple of my diet. I am very excited that the temperatures have lowered and I can start roasting it again. I could eat roasted broccoli every night of the week.
I had to google these and found a whole website dedicated to these weird mutant sprouts. Kalettes are a cross between brussles sprouts and kale, which you can clearly tell by looking at the little sprouts. I am very excited to experiment with these. I think I’ll start with roasting but also want to try sautéing them.
Lots and lots of apples. This week we got a mix of three varieties, which is ideal for baking. Using a variety of apples in pies and crisps creates a more interesting combination of flavors and textures. I saw cranberries in the grocery store this week so am thinking I’ll make an apple-cranberry dessert. I love the tart and sweet combination.
I think this will be the last of the corn for the season so we will do our best to savor it!
Spaghetti squash is a fun, stringy squash that resembles strands of spaghetti. Will is a little skeptical so my goal this week is to cook it in a way that he likes!
We are going to a tailgate this weekend so I am excited that we got more potatoes. I want to bring a lemon basil potato salad, I think it will be a light addition to the cookout.
So many green beans. I love all types of green beans. One of my favorite ways to eat green beans is my grandmother’s green beans with melted butter and toasted almond slivers. Classic and delicious.
What would you do with all these mustard greens and kalettes? Give me suggestions in the comments!
I debated a lot about posting this recipe. The thing is, the sauce is unbelievably ugly. However, for how ugly the pictures are, this chicken and sauce were amazing. The chicken was crispy and moist from being seared and then roasted. The leek and lemon […]
This week’s box further proves that Fall is upon us. However, Chicago weather has decided to give us a September heat wave so it is too hot to roast or anything or really cook for that matter! Luckily, fall produce all means produce that keeps longer so I might hide some of this away until it cools off next week.
In this week’s box we received:
The first kale of the fall! I love using kale for healthier burrito bowls and salads. I am also a huge sucker for kale chips. When I feel like I should be healthy but don’t really want to, I add kale to everything.
Have you noticed I put garlic in everything? These cute little heads won’t last long in our house!
Three big multicolored tomatoes. I want to use some of them for raw dishes, like bruschetta, since it won’t be long until we are stuck with canned tomatoes.
Beautiful multi-colored carrots; perfect for roasting. One of my favorite recipes for roasted carrots is this one from Cookie and Kate.
Lots and lots of apples. This week I am determined to bake with the apples instead of just eat them. I love apple pie and everything baked apple. I remember at least one birthday when I had apple pie instead of cake.
These are some silly knobby fingerlings. Perfect for roasting.
These green beans look thin and beautiful. Last time we got green beans I used them in my More-Veggie Kung Pao Chicken. I liked that recipe so much that I think I’ll be making it again this week.
Judging from the name, I think these are a sweet onion. I don’t usually worry about whether I am using sweet onions vs. Spanish vs. white unless I am serving them raw though. They are all onions to me and will taste delicious sautéed into everything.
Mixed braising greens
The CSA email from the farm says these are mixed braising greens, however they don’t look as hearty as I expected. Looks like arugula and mustard greens etc. I guess we are going to be doing some braising this week.
The farmer reported that they are growing greens in the greenhouse this fall so we should expect more leafy greens, which is exciting since we haven’t seen greens in a month or two. Will likes putting greens on his sandwiches so he was excited to see the arugula.
I love sweet yellow peppers. I’m sure we’ll find a good use for these.
What are you cooking this Fall? Send me your ideas in the comments.