Thanksgiving – 2016
Maybe you’ve had that cranberry “stuff” than comes in a can and decided that cranberry sauce wasn’t for you. That was my experience, until some years ago I came across this absolute marvel of a recipe for cranberry chutney. I’ve been making it for Thanksgiving ever since as a “must have” on my menu. Try it, it’s easy, its delicious and it’s not only good with turkey, but with chicken and pork, as well. It is so good, in fact, that I can’t bear to keep it to myself and have decided to share the recipe with you. Happy Thanksgiving and Bon Appetite!
Begin by washing and sorting a bag of fresh cranberries, 4 cups.
Add a cup of golden raisins
Add 2 cups of sugar.
Add cinnamon and allspice to taste. I like things spicy, so I add extra but a 1/4 tsp of allspice and 1 tsp of cinnamon should be adequate to start… spice it up from there.
Drain pineapple, reserving juice, and chop to desired texture.
Chop fresh ginger using a pleasing amount.
Add water to pineapple juice measuring to one cup.
Add liquid and stir.
Bring to a boil, reduce heat and simmer for approximately 20 minutes. Cook a bit longer for thicker consistency.
The mixture will reduce down to a syrup that thickens as it cools.
Store in refrigerator in an air-tight container for up to two weeks. Serve cold or at room temperature as desired.
It’s been a long while since my last encounter with oatmeal in the morning, but as chance would have it, I had a meet-up with the Quaker Oats guy in the cereal aisle last weekend and we decided to go home together.
It may have something to do with the change in seasons and the dark days of winter approaching, that cause my thoughts to turn to oatmeal. I don’t know, but whatever the reason, I find a steaming bowl of hot mush to be a very satisfying and nutritious way to start a November morning. It’s really quite easy to make, but being pressed for time as I often am, I decided to do some pre-organizing to speed up the process in the morning. I assembled five pre-measured bags of ingredients, one for each day of the week, so that all I’ll have to do when I stumble out to the kitchen at 5:30 a.m. is add a cup of hot water to the mixture and voila, I’ll have my oatmeal in no time at all.
I like to use nut pieces, not only for added flavor, but for the trace nutrients and extra calories they provide. I use unsalted, dry roasted varieties such as pecans, filberts, almonds and cashews.
Dried fruit, such as currants, raisins or cranberries add sweetness without the use of refined sugar.
Add 1/2 cup of dry oatmeal.
To avoid the recommended salt, I add spices such as cinnamon, cloves or nutmeg again for flavor and also for added health benefits that spices offers.
And with that, my work is done. Just seal the bags and they are ready to go in the morning. Now all I have to do in the morning is put a cup of water on to boil and breakfast will be ready in a jiffy.