July 8, 2020

Cranberry Chutney + Brussels Sprout Hash

I haven’t always been a fan of the different versions of cranberry that typically accompany a Thanksgiving meal, and maybe it’s a texture thing. Or more likely, after filling my plate full of turkey, stuffing (and I DO mean stuffing and not dressing), and mashed potatoes there is hardly room for fruit or vegetable.

This year, though, Mom and I made this little number from a cranberry chutney recipe that came by way of my sister, Joanna. I confess that I don’t know the origin of the recipe, but if I find out I’ll be sure to update the post with author noted. It’s still tart as cranberry should be, but sweetened up a bit with the raisins, apple, and of course a good dose of sugar. What I HAVE always liked about a cranberry something on the Thanksgiving table is that it adds a spot of color to the staple items noted above. This Brussels Sprout Hash with Caramelized Shallots also adds some wonderful color and will be making an appearance on our table again this year, though we cut the sprouts larger than hash-sized and add bacon for good measure. Everything is better with bacon, right?

A big thank you in advance to my sister and brother-in-law, Stefanie and Darrin, for hosting and provisioning us with the staples that make it Thanksgiving Dinner. Now I just have to remember to save some space on my plate for the red and green items…

Cranberry Chutney
1 c. fresh cranberries
2 c. sugar
1 c. water
½ c. orange juice
1 c. golden raisins
1 T. orange peel, grated
1 t. ground ginger
1 c. celery, chopped
1 medium apple, chopped
1 c. chopped walnuts

In a large pot over high heat, cook cranberries, sugar, water, and orange juice. Boil 15 minutes, allowing the mixture to thicken slightly. Remove from heat and stir in raisins, orange peel, and ginger. Allow to cool, then stir in celery and apple. Just before serving – done at the last minute to preserve their crunch – stir in walnuts. Can be made 1-2 days in advance.