Thursday, November 24, 2011

Happy Thanksgiving from Stonehollow Farm!

Today we are thankful for good company and pleasant food.

Turkey & Stuffing
Mashed White Potatoes and Gravy
Our Own Hierloom Waltham Butternut Squash
Green Beans
Homemade Bread
Cranberry Chutney
Stonehollow Carriage House Bakery Pumpkin Cheesecake with Gingersnap Crust
Apple Crumb Pie
Local White Wine

The cranberry chutney was new to the table this year.  Cranberries were introduced to the Pilgrims by the Native Americans, who used it as a natural preservative thanks to its benzoic acid.  I thought I would share my version from the original published in Grit Magazine Nov/Dec 2011 issue.

CRANBERRY CHUTNEY
12 oz fresh cranberries
3/4 C natural cane sugar
1/2 C brown sugar
1/2 C raisins
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ginger
1/4 tsp allspice
1 C water
1 C chopped sweet onion
1 C chopped local apple
1/2 C shopped celery
  1. In a large saucepan, combine cranberries, sugars, raisins, spices and water.  Cook over medium heat until juice is released from the cranberries (about 15 minutes).  Stir frequently.
  2. Add remaining ingredients and reduce heat to simmer.  Cook uncovered for 15 minutes, or until mixture thickens.  Stir occasionally.
  3. Chill before serving
  4. Enjoy!

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