This recipe swap round was “Thanksgiving Side Dishes.” While in the past, we have always submitted recipes that we’ve made in the past, that was not a requirement for this round. I submitted a recipe for French Onion Stuffed Potatoes from Food Network Magazine that sounded really delicious. In return, I received a recipe for Cranberry-Apple Chutney from Kate’s Recipe Box. What is “chutney”? It’s an Indian condiment, usually made of cooked fruits or vegetables, spices, and sugar.
Cranberry sauce is one dish that my family usually forgets on Thanksgiving. No one in my family particularly cares for it. However, The Mister really likes cranberry sauce, so I figured I’d make it for him.
I thought I’d pick up a package of turkey breast cutlets to have with the chutney. And I thought, if I’m making turkey and cranberry sauce, I might as well make stuffing to go with it. And if I’m going to make stuffing, why not go all out and have a mini Thanksgiving meal, with potatoes, a vegetable, biscuits and pumpkin pie? My son is due to arrive just a few days after Thanksgiving, so if he decides to arrive early, I may miss the real Thanksgiving!
Any other time, this probably would’ve been a great idea. At 9 months pregnant, not so much. My back is KILLING me. And I probably should’ve had this idea BEFORE 4 p.m., when I still needed to go grocery shopping for dinner ingredients. So, we didn’t eat until 8:30 p.m. But it was delicious — all of it, even the chutney, the recipe for which is below.
Once made, the amount of chutney filled a 2 ½-quart serving dish, so adjust the ingredient amounts as necessary for your number of dinner guests. The deep red color looks gorgeous when served in a white dish. I enjoyed the sweet-tart flavor and the texture from the apple chunks.
From Kate’s Recipe Box
- 1 ¼ cups water
- ½ cup sugar
- 12 ounces fresh or frozen cranberries
- 2 large tart apples, like Granny Smith or Winesap, peeled and finely chopped
- 1 medium yellow onion, chopped
- ½ cup brown sugar, packed
- ¼ cup apple cider vinegar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- In a large, heavy-bottomed saucepan set over high heat, combine the water and sugar, and bring to a boil. Reduce heat to low, and simmer, uncovered for 3 minutes.
- Combine remaining ingredients in a mixing bowl, and carefully add to the saucepan, stirring to combine with sugar-water. Bring to a boil, then reduce heat and let simmer, uncovered for 20 to 25 minutes, stirring occasionally.
- If your chutney has not thickened to your liking, combine 1 tbsp cornstarch with 2 tbsp cold water, and add to the chutney. Bring to a boil, and let boil for one minute.
- This chutney can be served warm or chilled.