Since we're starting to talk side dishes, this apple and cranberry chutney is really good!
Keri C, smokin' on Tulsa Time
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
APPLE AND CRANBERRY CHUTNEY
This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.
2 lb Gala apples (about 4)
1 medium onion, cut into 1-inch pieces
2/3 cup packed dark brown sugar
1/2 cup fresh orange juice
3 tablespoons unsalted butter, melted
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
Put oven rack in upper third of oven and preheat oven to 400°F. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.
Cooks' note:
Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.
Makes 6 accompaniment servings.
Source: Gourmet, November 2004, "Seasonal Kitchen"
Keri C, smokin' on Tulsa Time
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
APPLE AND CRANBERRY CHUTNEY
This chutney, which would be at home in India or England, goes well with turkey, pork, or venison.
2 lb Gala apples (about 4)
1 medium onion, cut into 1-inch pieces
2/3 cup packed dark brown sugar
1/2 cup fresh orange juice
3 tablespoons unsalted butter, melted
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
Put oven rack in upper third of oven and preheat oven to 400°F. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together with remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes. Serve chutney warm or at room temperature.
Cooks' note:
Chutney can be made 3 days ahead and cooled, uncovered, then chilled, covered.
Makes 6 accompaniment servings.
Source: Gourmet, November 2004, "Seasonal Kitchen"