Cranberry Chutney

This is so good, you'll want to eat it even when it isn't Thanksgiving, so go ahead and throw an extra bag of cranberries in the freezer.

Preparation

1 c. water
1/2c. brown sugar (you could try it with honey, maple syrup or sorghum, but I love the flavor brown sugar adds here)
12 oz. cranberries (or 16 oz. if you like it tarter and stronger on cranberry)
1/2 c. golden raisins (I use plain old black raisins if I already have them--both are good here)
1/2 c. pecan pieces
1 c. dried apricots, diced (you can use whatever dried fruit you have--I might try cherries this year)
1/2 t. cinnamon
1/2 t. cardamom
1/2 t. nutmeg
1t. fresh grated ginger (optional. I've used dried with acceptable results, but hope to try crystallized this year)
2 T. brandy, dark rum or other spirit (optional, but I think it adds a depth of character to something the kids probably won't eat anyway)

Bring sugar and water to a boil (use a big enough saucepan--it'll be messy if you don't. Meanwhile, rinse and and pick through the cranberries. Add the berries to the syrup and bring back to a boil, stirring occasionally. Reduce the heat and let simmer until the berries begin to pop. Add remaining ingredients except for the spirits and simmer and additional 5-10 minutes, stirring occasionally. Add the spirits and simmer for 1-3 minutes more. Remove from heat and let cool before storing or serving. Good served warm or cold, so you can make it ahead. Makes 4 cups.

Tip: Remove the tops from your root vegetables

Woo woo. Take it off baby! When you receive root veggies with the greens attached, it's important to remove the tops from the roots. The greens are edible if they're in good shape--yes, even radish greens--and don't think that just because they are wilted that they are not good. They are just thirsty! Why?...Read more

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