This is one of my absolute favorite dishes that I serve at Thanksgiving. It can be a little spicy or not. Just adjust the amount of cayenne pepper that you add. I suggest that you at least double the recipe because it's really good.
1 1/4 cups fresh cranberries
16 dried apricots, quartered
3/4 cup light brown sugar
1/4 cup dried currants
2 tablespoons peeled, minced fresh ginger
2 tablespoons cranberry juice cocktail
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
Combine all ingredients in heavy medium saucepan.
Cook over medium heat, stirring to dissolve sugar.
Increase heat to high and boil 3 minutes. Transfer
to a bowl. Cool. This chutney can be prepared up
to one week ahead of time. Refrigerate in an air-
I don't remember from which cookbook I got this recipe. I believe it's from the Holidays Cookbook by Virgina Hoffman. I'll attribute it properly when I find the cookbook. I have over 1,000 cookbooks so that may take a while. I'll post pictures of the Chutney when I make it later today.
Here's my Thanksgiving Day menu:
Roast Turkey with My Mom's Chestnut Stuffing
The stuffing is delicious. I love chestnuts. I finally learned the secret of roasting them properly last year!
Roasted Potatoes, Carrot, Parsnips, and Brussels Sprouts
Potatoes = red bliss potatoes and sweet potatoes. This is a Giada De Laurentiis recipe.
My Mom's Sweet Potato Thanksgiving Bake
I don't entirely remember this recipe, but a friend of my Mom's submitted to the newspaper and it was printed a couple of weeks ago.
Cranberry Upside-Down Cake
It's really easy and looks nice. The recipe is from the Everyday Food magazine a few years ago.
I also bought a pumpkin pie and an apple pie.
I'll roast the chestnuts this evening and make the Chutney as well. Everything else can wait until tomorrow. I'll be up early to put the turkey in the oven. It's a big bird and needs time to cook just right.