Cranberry-Golden Raisin Chutney
There are two kinds of people in this world. One group insists that cranberry jelly out of the can, complete with ridge marks, is absolutely the only cranberry anything belonging on the Thanksgiving table. And then there is me and Martha Stewart. We are the other group. We think that it's easy and downright necessary to whip up a special cranberry sauce every year for Thanksgiving.
Now hear me out, Back Away from the recipes for cranberry sauces of yesterday. Get the orange peel away from the cranberry! This is not 1997. This is 2020 DIDN'T YOU HEAR. We've forgone kiwi strawberry Snapple for every possible flavor of sparkling water, pesto doesn’t go on everything anymore and iceberg and green peppers have been replaced with quinoa and kale. This recipe may be twelve years old, but it's embrace of sweet-savory is thoroughly modern. I'll never tire of it.
Cranberry-Golden Raisin chutney is the bright, vibrant, deeply yet subtly flavorful forkful that deserves an inch of square space on your plate next to the turkey and mashed potatoes. It is tart, sweet, a little bit savory. The perfect counterbalance to the gravy and carbs. You’re not going to eat a salad (at least Sam Sifton says you shouldn't) so let this be your respite between bites. It’s gloriously fushia hued. Put it in your eye catching-est bowl and don’t let anyone escape the query of “did you get any cranberry chutney? Here, let me put some on your plate” and then watch them expectantly as they dutifully take a bite. My sister knows this all too well. She’s always my first victim.
You don’t do that? Only elderly aunts do that?
It is the thing I take the most pleasure in concocting each and every year for the past dozen. Excuse me while I go eat this straight out the bowl with a spoon.
If this recipe feels a little Rachel Green’s Trifle with the shallot and the thyme with the cranberry and apple, don’t you worry, the pages did not stick. Trust. THEY BELONG TOGETHER and the flavors are so subtle and add just the right amount of savory to the sweet and the tart. This IS a chutney, remember.
And the leftovers? Mix into diced turkey (or chicken) for a turkey salad club. Whisk in some apple cider vinegar and vegetable oil for the best vinaigrette ever. Add to a charcuterie board. Swirl it into mayo and slather it into your thanksgiving leftover sandwich. Thanks Ross, but you will not even be needing a moist maker.
So do me and Martha a solid and try this one out. It will NOT disappoint. And you can still have your jiggly cranberry jelly in the shape of a can and eat it too.
All my love and leftover turkey sandwiches,
From this homebody to you,