Although Thanksgiving is the quintessential American holiday, some of my American friends and I celebrate it in London every year.
Although Thanksgiving is the quintessential American holiday, some of my American friends and I celebrate it in London every year.
A few years back, after cooking a turkey curry, I learned the hard way never to mess with the traditional roasted turkey, the star of the show. Since then my contribution is always to spice up the sides, quite literally. This year I’ve narrowed my focus to cranberries.
My favorite thing to do with them, on the run up to our Thanksgiving dinner, is to turn them into a rich sticky chutney. A little sugar helps counter the acidic sourness the fresh berries can have, while a few warming spices like cloves, black pepper and red chili add just enough heat and zing to perk up the turkey.
Happily, this chutney is not just for Thanksgiving. It works well in cheese sandwiches, and alongside ham and game meats.
Spiced cranberry chutney
Start to finish: 45 minutes; serves 24.
3 tablespoons canola oil
1 cinnamon stick
1 teaspoon black mustard seeds
2 red onions, diced
5 cups cranberries
2/3 cup superfine sugar
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon kosher salt
Sterilize your jars by washing them in hot soapy water, then rinse them and let them dry in a cool (275 degree) oven. Or use dishwasher-clean jars fresh from the machine.
Heat the oil in a large deep pan over a medium heat. When hot, add the mustard seeds and cinnamon stick. When the seeds pop, add the onion and cook for around 10-12 minutes or until the onion is translucent and turning golden.
Add the cranberries along with sugar, lemon juice, white wine vinegar and follow with cloves, pepper, cumin, chili and salt. Stir and bring to a boill; simmer 20 minutes until the chutney thickens.
Bottle in sterilized jars and refrigerate for up to three weeks.