|It's the chutneyest!|
|Cranberries: one of my first loves|
|Oh, the humanity|
|Cranberry & friends|
Pomegranates. I just can't get enough. Here, they're stirred in after the chutney has cooled to preserve their texture.
3 tart green apples
2 oranges, juiced
1 lb. cranberries
3 cinnamon sticks
3 cardamom pods (Laura detests cardamom, at least when it takes her unawares. I forewarned her.)
3 1-inch strips of orange zest
3 star anise
1/4 c. pure maple syrup
2 tbs. Grand Marnier
1 pomegranate, quartered and arils removed
Begin by quartering and coring the apples, then chopping them to 1-inch dice, roughly equivalent to the size of the cranberries. Place the chopped apples into a medium saucepan and douse with the orange juice to prevent them from browning.
|In the back you can just spot the foot of Mt. Thanksgiving|
Cover and bring to boil, reduce the heat slightly and simmer for 30 minutes, stirring occasionally. The cranberries will pop, staining the mixture ruby red, the apples will slump and yield their shapes, and the combined aromas will scent your kitchen with holiday spirit.
|About halfway there|
Spoon into a serving dish and chill at least three hours for flavors to meld, or make up to a week in advance and cover closely with plastic wrap in the refrigerator. I like to set the chutney out while the turkey is roasting, to remove some of the chill, but you may prefer it ice-cold against the hot turkey.
|Happy Thanksgiving, everyone!|