Saturday, November 28, 2015

Chipotle Cranberry Sauce and Cranberry Chutney

This year, I decided to stay home for Thanksgiving on my own.  I didn't make turkey or any traditional side dishes, instead I spent part of the afternoon experimenting with cranberry recipes.  I tried two of the five cranberry sauces featured on the Tasting Table. On the left is a pureed cranberry sauce with chipotle peppers and lime juice, it has a substantial kick and looks like cranberry red catsup.  On the right is a cranberry chutney with a delicate balance between spicy and sweet.  I also made Sticky Cranberry Gingerbread using Melissa Clark's recipe from the New York Times.  Baking the gingerbread made the whole house smell like holiday baking.  Despite claiming not to be a fan of cranberries, my daughter keeps eating it and any unattended scraps are quickly scarfed up by one of the dogs.

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