Thursday, November 17, 2016

Thanksgiving in the Southwest - Part 3

I love it when cranberries come into season! Not only are they a must with your Thanksgiving turkey, they make beautiful displays in hurricane lanterns with candles. One of my favorite brunch recipes is my Cranberry Pear Coffee Cake, as well as this exciting "Cranberry-Jalapeno Chutney." This recipe utilizes jalapenos for a touch of heat, golden raisins for added sweetness, crystallized ginger for zing, and a splash of lime juice to counteract the sugar. If you are afraid of the jalapenos, just remove the seeds. It is the perfect addition to my Southwestern Thanksgiving menu, alongside Stuffed Turkey Rolls with Poblano Cornbread-Chorizo Stuffing and Pecan Mole Sauce. Easy, delicious, and beautiful!



Cranberry-Jalapeno Chutney

Serves 6

Ingredients:
4 cups fresh or frozen cranberries, roughly chopped
2 fresh jalapenos, thinly sliced
1/2 cup golden raisins
1 tablespoon fresh cilantro, finely chopped
2 tablespoons crystallized ginger, minced
2 tablespoons fresh-squeezed lime juice
1/2 cup cranberry juice
1/2 teaspoon salt
1 cup sugar

Directions:
Combine all ingredients and cook over medium heat until cranberries are tender and chutney has thickened. Taste; if too tart, add more sugar. Let cool. Cover and refrigerate overnight. Serve as a garnish for the Stuffed Turkey Rolls. This is also great served with pork tenderloin or roasted turkey.

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