Historically, a Thanksgiving turkey dinner is full with out cranberry sauce. Additionally, as per custom, each November I rack my brains attempting to rethink cranberry sauce.
I’ve nothing towards cranberries, thoughts you, and sauce, for that matter. I couldn’t think about a festive desk with out a slide of sensible ruby berries boiled right into a tart compote. Nevertheless, yearly I make cranberry sauce and serve it on the desk. And yearly I wrap the sauce after meals nearly intact and retailer it within the fridge for God is aware of what sooner or later. I am unsure if this can be a drawback distinctive to my household, or if it is a hushed up drawback shared by others too embarrassed to publicly state their cranberry dysfunction. Let me know when you’ve got understanding.
Nevertheless, yearly I persevere and make cranberry sauce, however now I make it with a twist. A easy cranberry sauce is made up of cranberries and sugar, which is (to me) one-dimensional. Why not get out of your consolation zone and make a jazz sauce that may be creatively repurposed? I add my sauce, turning it into what may also be referred to as chutney—in different phrases, a seasoning that has legs: a tasty, vibrant sauce that can carry you thru the enjoyable season.
Chutney is a raucous mash of recent and dried fruit boiled in a candy, spicy bathtub of citrus, possibly vinegar, possibly a splash of alcohol, and flavored with complete candy spices, savory flavors, and tangy warmth. The candy and bitter chutney will give your Thanksgiving an additional twist and likewise make it straightforward to multitask past the turkey dinner as a result of, sure, there could be leftovers. Unfold it on a sandwich, serve it on a cheese and charcuterie board, spoon it over crostini for cocktails, or spoon it together with roast beef or pork loin.
Who is aware of? You may be very comfortable this 12 months when you will have loads of cranberry sauce left after Thanksgiving.
Bourbon cranberry chutney
Makes about 2 cups
12 ounces cranberries (recent or frozen)
1 cup golden raisins
1/2 cup freshly squeezed orange juice
1/2 cup packaged gentle brown sugar
1/4 cup bourbon
3 cash reduce from a finger of recent ginger
1 (3-inch) sprig recent rosemary
1 (2-inch) cinnamon stick
Zest of 1 orange
1/4 teaspoon allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly floor black pepper
Combine all components in a medium saucepan. Carry to a boil over medium warmth, stirring regularly to dissolve the sugar. Cut back the warmth to medium and simmer, uncovered, till the cranberries burst and the chutney thickens, about 20 minutes, stirring often.
Take away from warmth and funky utterly. Throw away the ginger, rosemary sprig, and cinnamon stick. Switch the chutney to a glass container and refrigerate for a minimum of 1 day to launch the flavors. Retailer within the fridge for as much as 1 week or freeze for as much as 1 month. Serve at room temperature.
Linda Balslev is a Marin resident, cookbook creator, meals and journey author, and recipe developer.