Each year I have to publish this post about my favorite side dish, Cranberry Chutney. I made a double batch a few weeks back and it is stored in several containers in the freezer:
Here is the link to the post with the recipe: Thanksgiving Week I always double the recipe but DO NOT double the sugars. It is not tart or bitter, it is just not dessert-like super sweet. This dish is great with turkey or chicken, or used with appetizer cheeses, like Brie or even Cream Cheese and crackers.
Early October it is Thanksgiving Day in Canada. I know this because I got a lovely email this year from a Canadian follower who wrote to tell me her family now insists this dish be a staple at their holiday meal. She discovered it on my Blog last year and made it then. Now she just has to make it. My family feels the same.
Chutney is like a relish but includes fruit and vegetables. Onions and celery, apples and raisins and lots of spices. As soon as cranberries appear at the supermarket, usually in early October here, I grab two bags and throw them in the freezer. When I am ready to make it, I use the berries frozen--they cook up fine. I wish you could smell the scent of spices and the ingredients as they boil into a beautiful, colorful dish. The sound of the berries popping open make me smile. If you double the recipe, be sure to use a big pot--you don't want it to boil over.
Whatever your Thanksgiving looks like this year, I hope it is full of gratitude for the gifts you have. I will spend the day with just my beloved husband, roasting a small turkey with some simple sides. Yummy yeast rolls and pumpkin pie will round out the meal. At some point, he will say "A jug a wine, a loaf of bread, and thou beside me..." That makes me smile too.
Let's quilt--after we eat.