Once again, a recipe request gets me to post.
Dan had a gig in San Francisco yesterday and went to see Bela Fleck on Friday night. Need to connect with Sonny to see what he's up to.
Our family Thanksgiving (minus Sonny and Pam who are visiting her family this year) will be Wednesday afternoon, because Dad has to work on Thursday. I plan to make my cranberry chutney in just a short while.
And here's the recipe! (marked in my cookbook by a Cheese pumpkin pattern :))
Originally from Bon Appetit, I believe.
1 12 oz bag of fresh cranberries
2 pears, peeled, halved, cored, corsely chopped (by far the messiest part)
1 onion, chopped (1 1/2 cups)
1 c orange marmalade
1/2 c dried pears (I never find these, so always leave them out, seems fine)
1/4 c balsamic vinegar
1/4 c grated lemon peel (another item that could be omitted if you don't have lemons around)
1 tsp dry mustard
3/4 tsp ground coriander
3/4 tsp dried crushed red pepper
Combine all in a pot.
Cover and cook over medium heat until mixture thickens (and cranberries pop), stirring occasionally - about 30 minutes. Cool.
(Can be prepared 1 week ahead. Cover and refrigerate.)
Update - typed too fast - 2 things - 1) instead of lemon peel I usually put in a splash of lemon juice, 2) 1/3c packed dark brown sugar.