Thanksgiving Prep: Cranberry Chutney

By 300 Sandwiches

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chutneyLOOur Thanksgiving countdown has begun! We’ve sent out invitations, started stocking up on the booze and started testing recipes.

Over the weekend, we made this delicious bacon wrapped turkey breasts from this video crafted by uber amazing chef Andrew Carmellini (who can do no wrong in my book after I’ve had many a meal at his restaurants Locanda Verde and The Dutch).

The recipe does result in moist meat, but the fun is really playing with your food in the preparation—carving the meat, then wrapping it in meaty strips of bacon. Ha!

Another thing I did this weekend was make an easy cranberry chutney to go with dinner. The nice part about this is I have plenty left over to eat for the next week. And since this recipe for cranberry chutney only takes 10 minutes to make, I can make this the weekend of Thanksgiving and have on hand for dinner. It’s great as a side dish or a condiment. And, of course, awesome on turkey sandwiches.

1/2 shallot, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 bag cranberries
1 teaspoon ground ginger
1/4 cup apple cider
2 tablespoons sherry vinegar
2 tablespoons red wine
pinch of salt, pepper and orange zest

In a medium sauce pan, heat the oil, and saute garlic and shallots for about three minutes. Add cranberries and rest of ingredients and simmer for 10 to 12 minutes or until berries pop, stirring frequently until a thick spread develops. Serve with turkey, or spread on bread or muffins as a condiment.

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