Grandma’s Cranberry Chutney

My mother’s mother, Marion, was one of my heroes. She was beautiful, loving, a fabulous seamstress and knitter, a talented cook, and she called me, Darling. When I spent the night at her house, I awoke to the sound of her in the kitchen fixing breakfast and emptying the dishwasher; sounds that indicated all was well in the world. She would set the breakfast table with pink and white china, and in a matching shallow bowl, there would always be a sectioned grapefruit from my grandparents’ grove. It was one of the many ways she used food to express her love for us.

Holidays were her favorite time of the year to cook. So many of the traditional recipes our family shares come from her recipe stash, especially if cranberries or mangoes are involved. Her recipe for cranberry chutney is my all-time favorite.
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It is not Thanksgiving until I have prepared this layered-with-flavor, cranberry chutney made with cranberries, apples, pecans, celery, oranges, raisins, and ground ginger.
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Back when Grandma made it, a bag of cranberries weighed 16 ounces, not the 12 ounces you get today. A representative at Ocean Spray told me they went to 12 ounces in 1980 when there was a shortage of cranberries. This is good info to know if you are using a pre-1980 recipe that says to “add a bag of cranberries.”

Ingredients:
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1 pound fresh cranberries (4½-5 cups), discard any that are shriveled
2 cups granulated sugar
1 cup water
1 cup orange juice
1 cup golden seedless raisins
1 cup chopped celery (4½ ounces or 3 stalks)
1 cup chopped apple, peeled (4 ounces or 1 medium)
1 tablespoon freshly grated orange peel
¾ teaspoon ground ginger
1 cup chopped pecans

Instructions:
Prep all the ingredients.
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Use a box grater or a Microplane to grate the orange. Be sure to wash the orange well first.
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Combine cranberries, sugar, water and orange juice. Listen for the sound of cranberries popping as they heat up and expand in the water. Stir occasionally to help dissolve the sugar. Once cranberries come to a boil, set a timer for 15 minutes and simmer over low heat.
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Remove the pot from heat. Stir in remaining ingredients and let sit until thickened.
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I can’t express how much I love the sweet and tart tastes in this recipe. Instead, I will show you all the tasting spoons I used to try the chutney while it was cooling down!
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Chill until ready to serve. This will last one week in the refrigerator.

I wrote a story about how cranberries are grown and harvested, here.
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Other Thanksgiving Day Side Dishes We Love:
Melissa’s Sweet Potato Casserole
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Amazingly Delicious Sautéed Carrots
Auntie Martha’s Spicy Spinach (aka Spinach Madeleine)

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© 2014-2018 Judy Wright. All rights reserved. Photos, videos, and text may only be reproduced with the written consent of Judy Wright.

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Sorghum, Oats, and Cranberry Granola

When I first started making my own granola, the family couldn’t get enough of it. Yes, it was nutritionally dense, packed with protein, vitamins, minerals, fiber, and antioxidants, but it was also sweet and salty, which is what made it so addictive and high in calories.

Granola

I recently read Michael Moss’s bestseller, Salt Sugar Fat: How the Food Giants Hooked Us. He wrote, “To make a new soda guaranteed to create a craving requires the high math of regression analysis and intricate charts to plot what industry insiders call the “bliss point,” or the precise amount of sugar or fat or salt that will send consumers over the moon.” With the concept of the bliss point in mind, I began tailoring my recipe to reign in the salt and sugar content and decrease the calories. I had to make quite a few batches to get to a healthier and tolerable bliss point.

Here is a list of the dry ingredients and their corresponding nutritional attributes (starting with the bowl of coconut at the top of the photo):

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Coconut: fiber, iron, zinc
Pecans: antioxidants, vitamin E, protein
Craisins: antioxidants, fiber
Ground Flax Seed: omega 3’s, fiber, protein & lignans
Raw Pumpkin Seeds: magnesium, zinc, omega 3’s
Brown Sugar: calcium, iron
Wheat Germ: vitamin E & folic acid
Raw Sunflower Seeds: vitamin E & magnesium
Almonds: protein, fiber, vitamin E, minerals
Old-Fashioned Rolled Oats: lowers LDL cholesterol, fiber
Chia seeds: high in fiber and protein

Ingredients:
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8 cups old-fashioned rolled oats
2 cups wheat germ
1 cup ground flax seed
1 cup raw, unsalted, sunflower seeds
1 cup raw, unsalted, pumpkin seeds
2 cups chopped pecans or walnuts
1 cup slivered or sliced almonds
1 cup unsweetened, shredded coconut
¼ cup chia seeds
1 tablespoon ground cinnamon
2 teaspoons sea salt
⅔ cup extra-virgin olive oil
⅔ cup sorghum syrup (or honey)
2 teaspoons vanilla extract
1 cup hot water
2 cups dried cranberries

Yield: 4.5 pounds

Preheat oven to 275º

In a large bowl, mix together the oats, wheat germ, flax, brown sugar, seeds, nuts, coconut, cinnamon, and salt.

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Into a 4-cup liquid measure, pour ⅔ cup olive oil, add sorghum until it reaches the 1⅓ cup line, and add hot water until it reaches the 2⅓ cup line. Stir in vanilla and whisk until well mixed.

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Add liquid ingredients to dry ingredients and immediately mix until all of the ingredients are uniformly coated.

Pour mixture into two  13″ by 18″ baking pans.

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Bake for one hour, stirring every 20 minutes. Once out of the oven, add the cranberries and mix. The granola will become crunchy as it cools. Store in an airtight container when thoroughly cooled. Freezes well.

Chia Seeds

Chia seeds add a nice crunch and they are high in fiber and protein. “Chia” comes from the Mayan word for “strength, ” and apparently athletes swear by them for improving endurance. The chia seeds are on the right. The flax seeds are on the left.

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You may be wondering where you have heard the word “chia” before:

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A tasty and nutritious breakfast:

I enjoy having a half cup of granola with plain kefir for breakfast. Kefir is a slightly sour probiotic drink that has the consistency of liquid yogurt. It can be found in the health foods section of the grocery store. If you add berries to the top, it’s like eating a healthy sundae for breakfast!

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Related Breakfast Posts
Fruit and Nut Bread
The Biscuit King
The Navel Mary Way: How to Peel an Orange

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© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.