The Thanksgiving Menu: A Last-Minute Trimming


Photo by Susie Cushner
Yesterday at a book signing for my new book, Sunday Roasts, I offered samples of Golden Cider-Roasted Turkey mounded on baguette slices, topped with spoonfuls of glistening Cranberry and Dried Cherry Chutney.
Those who stopped by all commented on the moistness of the turkey, but what really caught their eye and their palate was the deep crimson chutney. One woman told me that she had not been pleased with her cranberry sauce the previous year, and was eager to try this chutney.
I’ve included this special condiment more than once in my Thanksgiving classes, and each time it turned out to be one of the most popular dishes on the menu. Everyone loves the balance of flavors—the sweetness of the cherries countered by the tartness of the cranberries.
If you’re still looking for a great complement to your bird, give this chutney a try. It takes about 10 minutes to prepare and can be made several days ahead. Store it in the fridge, and at serving time mound it in a bowl. Then watch your family and friends reach for seconds!

Happy Thanksgiving to everyone!

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Cranberry and Dried Cherry Chutney

Cranberry and Dried Cherry Chutney

1 cup granulated sugar
2 cups fresh cranberries
1/2 cup dried cherries (Use unsweetened dried cherries, not sweetened ones.)
2 tbsp cider vinegar
1 tbsp light brown sugar
2 1/2 tsp minced fresh ginger
1 whole cinnamon stick, broken in half
2 tsp grated orange zest

In a medium, heavy saucepan combine 1 cup water and the granulated sugar and set over medium-high heat. Stir until the sugar has dissolved, and then bring the mixture to a boil without stirring.

Add the cranberries, cherries, vinegar, brown sugar, ginger, and cinnamon stick halves, and stir to mix. Bring the mixture to a simmer, then lower the heat slightly and cook until the mixture just starts to thicken, for 6 to 7 minutes. Remove the pan from the heat and stir in the orange zest. Using tongs, or a slotted spoon, carefully remove and discard the cinnamon stick halves. Cool the mixture to room temperature, then cover and refrigerate for 2 hours so that the chutney will thicken. (The chutney can be prepared 3 days ahead; serve chilled or bring to room temperature for 30 minutes before serving.)

Make 2 cups

From SundayRoasts by Betty Rosbottom (Chronicle Books 2011)

Prep time: 10 minutes

Start-to-finish time: 25 minutes, plus 2 hours, 15 minutes for the chutney to chill

3 thoughts on “The Thanksgiving Menu: A Last-Minute Trimming

  1. Your cranberry chutney sounds delicious and very easy to make. Mine is very similar to yours but also includes sauteed onion and celery. I like your recipe very much and will try it next Thanksgiving! So happy to have discovered your blog and will look for your new cookbook. I love cooking and food blogs and will now be following yours!

  2. I tried this recipe for Thanksgiving! It was fantastic!!!
    I measured 2 cups of cranberries from a 12 oz bag. Would it change the recipe to much if I just use the whole bag? You are held in such high regard at UMass, where I have contributed recipes. They shared this recipe thankfully with me!
    I’m looking forward to purchasing your cookbooks, as your new cooking fan!!

    • Hi Stacy,
      Thanks so much for you nice message. I’m thrilled that you liked that cranberry cherry chutney. I made it this Thanksgiving too!
      To answer your question, if you use the whole bag, you’ll have a tarter taste as the extra cranberries will add their flavor to the mix. What
      I’d suggest you do is to increase the recipe and do 1 1/2 times all the ingredients. The original recipe calls for 2 cups of cranberries but
      a 12 oz bag contains 3 cups so by increasing the berries and the other ingredients by 1/2 you can use the whole bag and also have a little extra of
      chutney to enjoy. Betty

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