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EST. 2011 BY LIZ RUEVEN
Thanksgiving Chutney with Cranberries & Cherries
Photo: Liz Rueven

Thanksgiving Chutney with Cranberries & Cherries

With Thanksgiving just two weeks from now, it’s time to start building your menu with an eye towards   easy, do-ahead dishes so the day before the feast doesn’t send you off into a tizzy. Considering that cranberry sauces, dressings and chutneys may be prepared up to one week in advance,  you can knock one of your to-do’s off your list by prepping this Thanksgiving chutney loaded with cranberries and cherries in another week.

And it all comes together in one pot– so so easy!

Did you know that cranberries and nuts were likely served at the first feast in 1621? With that bit of inspiration, I wrote this recipe a couple of years ago. There are other chutneys in the trio line-up I developed; I’ll be sharing them as we work our way towards Thanksgiving.

Serve this Cranberry and Cherry Chutney alongside roasted meat, turkey or chicken. Add a tablespoon or two of mayo and use it as a spread on lightly toasted challah for those leftover turkey sandwiches throughout the weekend. Or place this chutney in a small serving dish alongside creamy, mild cheese for that sweet element on a cheese plate.

Note: This chutney has a very strong vinegar odor when it’s simmering. The first time I made this, I was downright alarmed. After it’s cooked, cooled and refrigerated, the vinegar- sugar- honey combination settles into a perfectly balanced, slightly sweet condiment for your holiday meal.

You’ll just have to trust me on this one.

This recipe was originally posted on The Nosher on 11/19/14.

For many more Thanksgiving recipes, go to HOLIDAYS in the header bar and scroll to Thanksgiving. You’ll find plenty there.

Thanksgiving salad
Photo: Liz Rueven

For a quick round-up of some of my family’s favorites, like moist challah stuffing loaded with veggies, salads with roasted parsnips and pears, and soups bright with autumn orange, click here.

Thanksgiving soup
Photo; Liz Rueven

2 Comments

    • Great idea, Scott. Or maybe some naturally sweetened cranberry juice? This chutney will continue to thicken as it sits in the refrigerator so it feels a little loose, it’s really fine.

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