A Key Thanksgiving Recipe, A Must Have!
When it comes down to the last minutes of preparation for the “Big meal” it’s often the cranberry sauce that gets forgotten in the shuffle. Rare is the cook who hasn’t resorted to the canned version, which can’t hold a candle to the handmade sauce. In fact, a spoonful of sweet yet tangy cranberry sauce can raise the ordinary turkey to new heights. But, since there’s more than enough to do on Thanksgiving Day, here is one make ahead recipe that adds a special touch to your traditional or non-traditional Thanksgiving meal. ~ Recipe compliments of Bon Appetit, Christmas Cookbook, but slightly modified (aka MY Culinary style)
Cranberry and Raisin Chutney
2 cups water
1 cup raisins
2 cups sugar
2 tablespoons white wine vinegar
1 cup orange juice
2 tablespoons matchstick sized strips orange peel
2 tablespoons matchstick sized strips peeled fresh ginger
6 cups (about two 12-oz packages) fresh cranberries
2 small pears, peeled, cored, chopped
1 cup toasted slivered almonds
Bring 2 cups of water to a boil in a heavy large saucepan. Add raisins. Remove from heat and let it stand for 15 minutes. Drain, reserving ½ cup water.
Pour ½ cup reserved raisin water back into the same saucepan. Add sugar and vinegar and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden brown, bruising down the sides of the pan with a wet pastry brush. Remove from heat. Mix in orange juice, orange peel, and fresh ginger. Add cranberries and cook until they begin to pop, about 5 minutes. Stir in raisins, chopped pears and toasted almonds. Cook for 1 minute. Cover and refrigerate chutney until well chilled. Can be prepared 2 days ahead. Keep refrigerated. ENJOY!