Cotcrantastic!

Posted by on Nov 22, 2013 in Holiday, Side Dishes | 2 comments

Cotcrantastic!

Thanksgiving is a few days from now and this weekend begins the traditional timeline and prep schedule for the hosting family.

Normally I would be replenishing staples and spices; polishing my mother’s Danish Princess silverware, choosing tablecloths, and mixing dish patterns (you know I am a dish junkie right)?

Since Ty and Britton are hosting on Friday, to accommodate Ty’s schedule at the fire station MP and I are having a private dinner on Thursday.

He is planning to prepare a Turkey Galantine a la Jacques Pepin.

I am putting together a brand-y new set of savory dishes and sweet accouterment.

 

 

 

 

 

 

 

Last July we were juggling thousands of apricots--remember?  MP shrewdly blanched and vacuum packed the beauties for a time such as this.

 

 

 

 

 

 

 

Cranberry Apricot Chutney

 

 

 

 

 

 

 

Heat the oil and sauté the onion, garlic and salt and cook over moderately high heat, until sheer and tender.

 

 

 

 

 

 

 

Add the fruit, sugar, cinnamon,  star anise, orange juice, and vinegar.

 

 

 

 

 

 

 

Cook until the cranberries begin to burst.

 

 

 

 

 

 

 

Stir in the zest, lemon juice, 

 

 

 

 

 

 

 

and Amaretto.

 

 

 

 

 

 

 

--enjoy remarkable tangy chunky chutney alongside an omelette, a platter of savory turkey or a selection of mellow cheese.

I served it beside a fresh chanterelle and goat cheese fritatta...Oh-yes!

Cranberry Apricot Chutney

Ingredients

  • 1 Tablespoon vegetable oil
  • ½ cup red onion, minced
  • 1 large clove garlic, minced
  • Pinch of salt
  • 12 ounces fresh cranberries, rinsed
  • 1 pound fresh apricots, stoned, quartered, and blanched
  • 6 Tablespoons brown sugar
  • 1 star anise
  • 1 cinnamon stick
  • ½ cup freshly squeezed orange juice
  • ¼ cup apple cider vinegar
  • 1 teaspoon each, orange and lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon Amaretto liqueur (optional)

Instructions

  1. In a medium saucepan, heat the oil. Add the onion, garlic and salt and cook over moderately high heat, until sheer and tender, 2-3 minutes. Add the fruit, sugar, cinnamon, star anise, orange juice, and vinegar. Cook, stirring until the cranberries begin to burst, about 5 minutes. Stir in the zest, lemon juice and liqueur, if using. Adjust seasoning. Let cool before serving.
  2. --inspired by Food and Wine Magazine
http://cococooks.net/cotcrantastic/

2 Comments

  1. 11-22-2013

    It looks beautiful and delicious !!

  2. 11-26-2013

    would LOVE a good mince pie recipe!

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