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.
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.
spiced cranberry chutney
1 12oz bag of fresh or frozen cranberries
1 granny smith apple, chopped
1 red onion, finely chopped
1 celery stalk, finely chopped
1/3 c cider or red wine vinegar
2/3 c packed brown sugar
1-2 T freshly minced ginger (optional)
juice of 1 orange
grated orange rind from 1 orange
½ t salt
½ t cinnamon
½ t nutmeg
1/8 t cloves1. Combine vinegar, sugar, salt, spices, orange rind, celery, onion, apple, ginger, and orange juice in a medium saucepan. Set over medium-high heat and bring to a boil.
2. Reduce heat to a simmer, and stir in the cranberries. Cook until the skin begins to pop, 10 to 15 minutes. Remove from heat.
3. Store in an airtight container, refrigerated, up to 4 weeks.
Print This RecipeSeeing 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.
pumpkin chocolate chip cake
1 ¾ c flour
1 t baking soda
2 t pumpkin pie spice*
½ t salt
½ c margarine
1 c granulated sugar
2 large eggs
¾ c pumpkin purée
¾ c semisweet chocolate chips
¾ c walnuts, finely chopped* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, ½ teaspoon nutmeg and ¼ teaspoon each of ginger and cloves.
Grease bottom and sides of 9 x 5-inch loaf pan*. Preheat oven to 350 degrees F.
Combine flour with baking soda, salt and pumpkin pie spice. Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well. Turn mixer to low speed and add dry ingredients, alternating with pumpkin. Begin and end with dry ingredients; blend well after each addition. Stir in chocolate morsels and chopped walnuts and pour into prepared pan. Bake for 45 – 55 minutes or until cake springs back when lightly touched in center. Cool, then glaze with Spicy Glaze.
Spicy Glaze
½ c confectioners’ sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 to 2 tablespoons light creamCombine confectioners’ sugar, nutmeg and cinnamon. Blend in cream until the consistency desired (should be thin).
* We greased and floured a bundt pan.
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.