thanksgiving pt. 2: spiced cranberry chutney + pumpkin chocolate chip cake

spicy cranberry chutney | everybody likes sandwiches

It seems that good food and good boardgames go hand in hand at my house. I’m sure my downstairs neighbours never want to hear “Corner on wheat!!!” at 2am ever again, but a good, roaring (and perhaps drunken) game of Pit rounded out a great Thanksgiving meal.

spicy cranberry chutney | everybody likes sandwiches

I love this recipe! It’s the perfect compliment to any meal and I get rave reviews everytime I make this. This Thanksgiving meal was meatless, but this chutney tasted great alongside the richness of the baked macaroni & cheese and a couple of people used the chutney to top their greens instead of salad dressing. Oh yum.

spicy cranberry chutney | everybody likes sandwiches

Seeing that I was busy on one side of the kitchen making the chutney and preparing the brussel sprouts, I had Cornelius make this delicious recipe. I have no idea where I found it (it definitely was online somewhere), but I’m making this again. Too delicious for words! I also planned on taking a photograph of this beauty (Cornelius baked it in a pretty bundt pan), but it went really fast. You’ll just have to use your imagination.

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One comment to “thanksgiving pt. 2: spiced cranberry chutney + pumpkin chocolate chip cake”

  1. 1
    Dawna   October 12, 2005 at 11:34 am

    I, too, prefer cranberry chutney to the super sweet sauces out there. I’m also happy to spot another Brussels sprouts eater! My favourite, bar none, method to do sprouts is to slice them in half lengthwise, lay them cut-face-down in an oil-spritzed glass ovenproof dish, and drizzle them with a tablespoon of chicken fat (saved from the roasts of chickens past). In the oven at 400 F for about 20 – 30 minutes, depending on how big they are – until the cut side is golden when lifted, and the sprouts yield when pressed.

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