Everyone seems to have that Uncle (or Dad) who simply will not settle for anything except the Cranberry Sauce from a can.This is not a recipe for him... You will never change his mind.
This is a recipe for the rest of us...
This is about as easy as it gets for a scratch made Cranberry Sauce. No need to heat and soften the raw cranberries, use a bag of those slightly sweet dried cranberries (now marketed as Craisins for some reason)
Add a little savory onion, a little sweet apples, a tart cider vinegar and the heat from just a touch of Red pepper Flakes and you have a sauce (Chutney (A Chunky Version of Sauce)) that even your funny Uncle might try and ENJOY!
... But probably not your Dad ;(
There will always be that one.
This is destined to become your GOTO Cranberry Sauce (Chutney) recipe.BUT WAIT, THERE'S MORE...
My real favorite use for this is my very favorite use of leftovers ...
Take a corn muffin (see yesterday's Post for an AMAZING Rosemary Corn Muffin Recipe), slice in half and add leftover Ham (or Turkey) and a bit of this Craisin Sauce (Chutney).
Midnight on Christmas Day after all of the rush and bustle and one of the biggest meals of the year is finished...
This is the midnight snack I crave!
Happy Holidays, Cook well and ENJOY!
Craisin Cranberry Chutney
Ingredients
- 1 Medium Onion (about 1 Cup) Medium Dice
- 2 TBS Butter
- 2 Cups (about 2 medium size) tart Apples, stems and core removed, chopped to the size of a raisin
- 2 Cups Dried Cranberries (Craisins, they're all the rage)
- 4 TBS Brown Sugar
- 4 TBS Cider Vinegar
- 1/2 tsp Cinnamon
- Large Pinch of Salt
- 1/2 tsp Ground Cloves
- 1/2 tsp Red pepper Flakes
- In a small saute pan, add the butter and diced onion. Saute for about five minutes over medium high heat, stirring occasionally. the onions will become soft and translucent.
- Place onions, apples, dried cranberries, brown sugar, cider vinegar, cinnamon, salt, ground cloves and crushed red pepper flakes in a saucepan over medium-low heat and cook for 25 to 30 minutes.
- The liquid will be reduced to a thick syrup (gravy) as it re-hydrates the Craisns and gets absorbed into the apples. Continue a low simmer as needed to reach consistency you like.
- Transfer to a serving dish, cover and chill for a few hours (or overnight)
- Serve Chilled and ENJOY!
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Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!
LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!
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