Thanksgiving - Sauces
Meem's Prune Chutney
This stuff is just superb. We got the recipe from our friend Mary Powell, who inherited it from her grandmother. Mary serves it with turkey and with the wonderful marinated lamb that her son Alex makes. We make sure that there is a good supply of this magical chutney in our refrigerator at all times, in case of an emergency. Makes about 5 cups
- 3 1/2 cups pitted prunes - halved
- 1 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup cider vinegar
- 1 1/2 teaspoons crushed pepper flakes
- 2 teaspoons mustard seed
- 2 large cloves garlic, thinly sliced
- 1/4 cup thinly sliced onion
- 1/2 cup thinly sliced preserved ginger
- 1 cup seedless white raisons
1. Bring 2 cups of water to a boil. Place the prunes in a bowl. Pour the water over the prunes and soak overnight.
2. The next day, mix the sugars and vinegar and bring them to a boil in a saucepan over medium heat. Add all other ingredients except the prunes. Mix well. Discard the soaking water and stir in the prunes. Simmer over medium-low heat until the mixture is thickened, about 1 hour, stirring gently & frequently. Pour into 1/2 pint glass jars and refrigerate.
Uncooked Cranberry Relish
The classic condiment offers holiday dinners a tangy contrast to cooked cranberry sauces. Makes 3 cups
- 1 orange
- 1 cup sugar
- 1 - 12 ounce package (3 cups) of fresh or frozen cranberries
1. With a sharp knife or vegetable peeler remove the outer skin of the orange. Inspect the skin for traces of pith, the bitter white inner skin, and cut off any that you find. Reserve the skin. Remove and discard the white pith from the orange and slice the fruit into sections, cutting off the separating membranes. Remove the seeds.
2. Put the orange slices, the orange skin, and the cranberries into the bowl of a food processor fitted with the metal blade. Pulse 4 or 5 times, or until the fruit is evenly chopped. Put the fruit into a bowl or glass container. Stir in the sugar until dissolved. Refrigerate. Optional - Add 1/2 cup of chopped walnuts and pulse with other ingredients. This relish, because uncooked, will not lost as long as some of the other cranberry condiments. Give it a week or two at the most.