Tuesday, December 22, 2009

My Two Favorite New Recipes

Just in time for the holidays. Both are great with turkey.

CRANBERRY CHUTNEY makes 3 C
In lge kettle bring to boil stirring constantly 16 oz. cranberries, 3/4 C packed bn sugar, 3/4 C raisins, 1/2 C chopped celery, 1 C chopped apple, 3/4 C water or OJ, 1/4 C coarse-chop walnuts, 2 T lemon juice, 1 T grated orange peel, 1/4 t cloves, 1/4 t cinnamon, 1/4 t allspice, 1/4 t ginger. Simmer uncovered 15 min, stirring occasionally. Store in fridge. Keeps several weeks.

CRANBERRY MUSTARD
Combine 12-oz pkg cranberries, 1-1/3 C sugar in saucepan, stir over med heat till sugar dissolves. Cook, stir till cranberries pop, about 5 min. Cool completely. Stir in 4-1/2 T Dijon mustard, 2-1/2 T whole-grain Dijon mustard, pinch of salt. Can make up to a week ahead. Cover and chill.

1 comment:

jwise said...

Sounds good. I like cranberries a lot, but not on turkey, so maybe the cranberry mustard would be the thing.