It's hard to beat a simple cast iron skillet and convection oven for great roast turkey. And for only $6.50 we had a big dinner, then turkey curry and enchiladas later.Cran-apple chutney made with dried cranberries is easy to make, and perfect with a fall dinner like this. I got the recipe from Sunset long ago, when it was more of a plain old cooking and crafts magazine.
Cran-Apple Chutney1 cooking apple, rinsed, cored and chopped
1 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped onion
3/4 cup brown sugar
1/3 cup cider vinegar
1 tbs. mustard seed
1 tbs. minced fresh ginger
1/2 tsp. salt
1/2 tsp. cloves or allspice
1/2 tsp black pepper
1/4 tsp chili pepper flakes
Like most chutney recipes, you combine everything in one pan. Bring to a boil, and then simmer until most of liquid is evaporated and it thickens, about 1/2 hour.
Thinking ahead to Thanksgiving, it's a nice change from plain cranberry sauce. And it freezes well, if you divide it into small baggies.
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