Cranberry and Clementine Chutney
This is a different Thanksgiving for a lot of us. I am taking the opportunity to build a menu around my favorite hits. It is a compact menu. Well, by my standards anyway. And, will feature lots of color. If anyone knows me by know, I cook food with color. So, right up now is my Cranberry and Clementine Chutney. It is one of those that have survived the test of time. It is a variation of my Cranberry Date Chutney from The Bengali Five Spice Chronicles. Essentially, it is a good simple Bengali style Chutney. And score, I have one side done.
My Cranberry and Clementine Chutney Story
In addition to updating my post, I am refreshing the pictures. However, the recipe remains unchanged. This is why it features in my top of Thanksgiving menus. And, if you are looking for a mashed potato suggestion. Here is a ridiculously simple version done in the Instant Pot.
Original Post from November 5, 2014
Well, some weeks will not be that great, at least in the beginning… We are not yet at hump day, yet, so I am optimistic. Of course, as I began my efforts on consciously shaking away my blues, I began to realize there had been a big high to my day.
Earlier this week, I took the recipe for Cranberry and Tomato Chutney from the Bengali Five Spice Chronicles and lightened it, and what will end up with is a light and lively rendition. If you are a fan of nuts and dried fruits, you might actually like the recipe that I have in the Spices and Seasons cookbook. This year, I have finally embraced what my husband has been pushing for all these years, the concept of an open masala Thanksgiving.
So, spices are in, but turkey is not going to be out… and with any good turkey, you will need cranberries. Speaking of turkey, there seems to he a huge movement underway, to replace the turkey with, well pork.
Other Cranberry and Chutney Ideas
Now back to the cranberry chutney, how else will you brighten up that rather pale looking bird. This chutney fits in very well, on a variety of tables, it certainly works well with that bright yellow bowl or plate of khichuri, or your Thanksgiving turkey. I love making chutneys, Bengali style chutneys, there are so quick and easy and I feel the cranberry with its bright and vivid hues was born to be a chutney. As for leftover chutney, if there is any, you will enjoy tranforming these into lovely gently spiced cranberry muffins. The cranberry offers me a brighter option for tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.
A delicately seasoned chutney with apple cider, cranberries and clementines that will add a lovely touch of color and flavor to your table.
Ingredients
- 1 tablespoon oil
- 3/4 teaspoon black mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 tablespoon freshly grated ginger
- 1 cup apple cider
- 1/2 cup sugar
- 2 clementines zested and juiced
- 11/2 cups about 12 ounces cranberries
- 1 -2 star anise (optional)
Instructions
- Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
- Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
- Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
- Turn off the heat and cool and use as needed.
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Jack
Cranberry Clementine Chutney is outstanding! My family can’t do Thanksgiving dinner without it!
rinkub@aol.com
So happy to hear this. Always happy when my recipes become part of a family table.