Cranberry Chutney And The Best Part Of Thanksgiving-Leftovers!

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(Pineapple sage in bloom)

The perennial question that people have for the day after Thanksgiving is “what do I do with the leftovers?”.¬† Now see, for me, the answer is simple. Make another meal! We all love turkey and the trimmings, so why reinvent the wheel? Sure, make some soup, make a frittata or even make turkey hash. It’s all good. But if you just want to fill up another plate and heat it in the microwave, go for it!

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(Pineapple sage, clove and crystal ginger)

One dish that you can get started on right now is the cranberry. This¬†chutney is easy to make and can be stored in your refrigerator until Thanksgiving. Better yet, save a couple spoonfuls and make yourself a turkey, brie and cranberry melt. Maybe you’ll have some stuffing leftover too? Heck, throw that on the sandwich too!

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(Cranberry chutney)

Now, this is what midnight snacking is all about! Enjoy.

Cranberry Chutney

Ingredients

  • 2 Tablespoons butter
  • 1 small onion, chopped fine
  • 1 12 ounce bag fresh cranberries (frozen is fine to substitute)
  • 1/2 cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves\
  • 1 Tablespoon crushed crystallized ginger
  • 3 Tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 3/4 cup water
  • 1 Tablespoon pineapple sage, finely chopped (optional and not a deal breaker)
  • 1 crisp apple, peeled, cored and chopped
  • 1 rib celery, chopped

Directions

In a saucepan, melt butter over medium heat. Add onions and cook until translucent, about 4-5 minutes. Add cranberries, raisins, honey, cinnamon, ginger, cloves, vinegar an water. Bring to a boil and reduce heat to a simmer. Cook for 15 minutes until cranberries pop and soften.

Add celery, sage and apple. Cover and allow to cool. Refrigerate for up to one week in an air-tight container.

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(Turkey, cranberry and brie pannini)

For pannini, layer leftover turkey, cranberry chutney and a generous portion of brie on sourdough bread. Butter bread on outside, and grill until warm and cheese is melted. Serve immediately.

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(Cranberry chutney spooned over brie and sourdough bread)

3 Responses to “Cranberry Chutney And The Best Part Of Thanksgiving-Leftovers!”

  1. Yum. This sounds delicious. Only a few more days!

  2. This looks great- it’s too bad I let my mother in law keep all my leftover cranberry sauce. What a good idea to keep in mind for next year’s leftovers. Happy New Year!

  3. Thanks, Tiffany! Yeah, it was a reallllly good sandwich;-)

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