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The Qwillery

A blog about books and other things speculative

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Photo Friday - Food Traditions - November 26, 2010

Another Thanksgiving is over. Thankfully I made a huge turkey so we'll be enjoying turkey sandwiches and leftovers for a while. Part of this year's Thanksgiving for me was passing on some recipes to my children, I showed my daughter how to make my Mom's chestnut stuffing. My son made the veggies. It's a recipe I found a few years ago that has become a Thanksgiving staple for us. Oddly, he likes to make the dish but will not eat vegetables. My daughter made the Cranberry-Ginger Chutney for the first time while I watched and took photos. She did an excellent job.


The ingredients
Photo Friday - Food Traditions - November 26, 2010

Cranberries in the pot
Photo Friday - Food Traditions - November 26, 2010

Dried apricots - quartered
Photo Friday - Food Traditions - November 26, 2010

Brown sugar
Photo Friday - Food Traditions - November 26, 2010

Cranberries, apricots, and brown sugar in the pot
Photo Friday - Food Traditions - November 26, 2010

Currants
Photo Friday - Food Traditions - November 26, 2010

Minced ginger and cranberry juice
Photo Friday - Food Traditions - November 26, 2010

Almost everything in the pot
Photo Friday - Food Traditions - November 26, 2010

Cinnamon
Photo Friday - Food Traditions - November 26, 2010

The finished Chutney cooling
Photo Friday - Food Traditions - November 26, 2010

Thanksgiving and Cranberry-Ginger Chutney - November 24, 2010

This is one of my absolute favorite dishes that I serve at Thanksgiving. It can be a little spicy or not. Just adjust the amount of cayenne pepper that you add. I suggest that you at least double the recipe because it's really good.

CRANBERRY-GINGER CHUTNEY

1 1/4 cups fresh cranberries
16 dried apricots, quartered
3/4 cup light brown sugar
1/4 cup dried currants
2 tablespoons peeled, minced fresh ginger
2 tablespoons cranberry juice cocktail
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne

Combine all ingredients in heavy medium saucepan.
Cook over medium heat, stirring to dissolve sugar.
Increase heat to high and boil 3 minutes. Transfer
to a bowl. Cool. This chutney can be prepared up
to one week ahead of time. Refrigerate in an air-
tight container.

I don't remember from which cookbook I got this recipe. I believe it's from the Holidays Cookbook by Virgina Hoffman. I'll attribute it properly when I find the cookbook. I have over 1,000 cookbooks so that may take a while. I'll post pictures of the Chutney when I make it later today.

Here's my Thanksgiving Day menu:

Roast Turkey with My Mom's Chestnut Stuffing
The stuffing is delicious. I love chestnuts. I finally learned the secret of roasting them properly last year!

Roasted Potatoes, Carrot, Parsnips, and Brussels Sprouts
Potatoes = red bliss potatoes and sweet potatoes. This is a Giada De Laurentiis recipe. 

My Mom's Sweet Potato Thanksgiving Bake
I don't entirely remember this recipe, but a friend of my Mom's submitted to the newspaper and it was printed a couple of weeks ago.

Cranberry-Ginger Chutney

Cranberry Upside-Down Cake
It's really easy and looks nice. The recipe is from the Everyday Food magazine a few years ago.


I also bought a pumpkin pie and an apple pie.

I'll roast the chestnuts this evening and make the Chutney as well. Everything else can wait until tomorrow. I'll be up early to put the turkey in the oven. It's a big bird and needs time to cook just right.
Happy Thanksgiving!November 24, 2011Photo Friday - Food Traditions - November 26, 2010

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