Only 12 days 'til Thanksgiving and my true love gave to me
Some Cranberry-Sour Cherry Chutney
I mentioned my favorite Thanksgiving side dish in yesterday's post on Thanksgiving Favorites: Cranberry-Sour Cherry Chutney. Unfortunately, I don't have a photo for you, but I can guarantee that the bright, tangy flavors in this dish will please nearly everyone at your table. It's fast and easy to make and it's good left over, if there are any leftovers. Try spreading some on a dinner roll. I'm drooling on my laptop just thinking about it.
Cranberry - Sour Cherry Chutney
1 - 12 oz. pkg. fresh or frozen (thawed) cranberries
3/4 cup sugar
1 T. apple-cider vinegar
1/4 tsp. ground cardamom
pinch of ground cloves
pinch of salt
1/2 cup dried sour cherries
In a medium saucepan combine cranberries, sugar, vinegar, cardamom, cloves and salt. Cook over medium heat, stirring constantly, until cranberries just begin to burst and soften. Turn off heat, stir in cherries and transfer mixture to a bowl. Refrigerate in an air tight container.