(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!
(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!
Now, this is what midnight snacking is all about! Enjoy.
- 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
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.
(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.
(Cranberry chutney spooned over brie and sourdough bread)