Wednesday, November 23, 2011

Cranberry Chutney

I never thought much about cranberries and Thanksgiving dinner until I found a recipe for Cranberry Chutney. Pre-recipe, cranberry "sauce" appeared as a can-shaped block, complete with ridges from the can. After trying Cranberry Chutney, I never looked back.

Among many other ingredients, the recipe calls for 1/2 teaspoon ground cloves and 1/4 teaspoon ground allspice. In the early years, I bought small jars of both. But because both are used sparingly (if at all) in anything, I found that I was throwing away tasteless jars of powder the next time Thanksgiving rolled around.

Enter mortar and pestle, whole cloves and whole allspice. Not only did I learn a new technique, I discovered the joy of very fresh spices. My beloved chutney was elevated from wonderful to

There are two quarts of freshly made chutney in my fridge right now. I like it best when it has a few days for each flavor stop shouting its own name and learn to blend its voice in that "fabulous" harmony.

Oh... life is good. And I am so thankful.

I hope for you a Thanksgiving filled with the blessings of God... from small things like chutney to the greatest of all, salvation.

O give thanks unto the Lord; for He is good; for His mercy endureth for ever. I Chronicles 16:34


C. B. Nottingham said...

I was so in the mood for cranberries this Thanksgiving meal. Made homeade sauce for the first time. So wishing I had read this first. yummy!

Nancy said...

Sounds wonderful......I hope you had a wonderful Thanksgiving....