Chutney Recipe, Inspirational Saying and Pottery!!

 

I hope everyone has a safe and festive Thanksgiving.  If you would like to try something different with cranberries, below is a Cranberry Apple Chutney recipe, which I have used in place of cranberry sauce.

 

This inspirational saying, posted by an Indian friend of mine, seems very apt for the season:

 

Accept your past

without regret,

handle your present

with confidence, and

face your future

without fear.

 

And last but not least, I am back at the pottery studio (after a closure of 1 1/2 years)!!!  I am mostly catching up with orders of mugs and also making more bowls.

There will be no open house this year, but I am taking orders and I will put many of my pots out the week of December 6th.  If you are fully vaccinated and  would like to take a look please call or email to make  an appointment .   Next week I will post pictures on my blog of some new pieces.  There are a couple of garlic holders, a few spoon rests, more ginger graters,  mugs and cups,  a couple of covered casseroles and many different sizes of bowls.  My contact information is below.

dhelfeld@starpower.net or 301-538-5811.

 

Cranberry Apple Chutney

½ t mustard seeds

2 t ghee

1 cinnamon stick, about 2 inches long

4 to 5 T raw sugar

¼ to ½ t salt

¼ t freshly ground black pepper (about 20 twists) or 1/8 to ¼ t cayenne

Scant ¼ c organic apple cider vinegar

¼ c freshly squeezed orange juice (from about 1 big navel orange, optional) or water.

1 t peeled and grated fresh ginger

1 ½ c cranberries, cut in half

1 medium to large apple, cored, peeled and chopped

Heat ghee in a small saucepan over low heat. Add mustard seeds. As soon as they pop add cinnamon stick, sugar, salt and black pepper. Then put in the vinegar and orange juice or water. Grate in the ginger, stir for a few seconds and cook for a few minutes, uncovered, stirring frequently. Then add the apple and cranberries and cook on medium heat for 5 more minutes, stirring frequently. Turn heat to low again and simmer partially covered for about 15 minutes more until the chutney is thick, stirring frequently. Turn off heat and cover. Let sit for 5 minutes. Transfer to a bowl and cool to room temperature.

Cranberry Apple Chutney

 ½ t mustard seeds

2 t ghee

1 cinnamon stick, about 2 inches long

4 to 5 T raw sugar

¼ to ½ t salt

¼ t freshly ground black pepper (about 20 twists) or 1/8 to ¼ t cayenne

Scant ¼ c organic apple cider vinegar

¼ c freshly squeezed orange juice (from about 1 big navel orange, optional) or water.

1 t peeled and grated fresh ginger

1 ½ c cranberries, cut in half

1 medium to large apple, cored, peeled and chopped

Heat ghee in a small saucepan over low heat. Add mustard seeds. As soon as they pop add cinnamon stick, sugar, salt and black pepper. Then put in the vinegar and orange juice or water. Grate in the ginger, stir for a few seconds and cook for a few minutes, uncovered, stirring frequently. Then add the apple and cranberries and cook on medium heat for 5 more minutes, stirring frequently. Turn heat to low again and simmer partially covered for about 15 minutes more until the chutney is thick, stirring frequently. Turn off heat and cover. Let sit for 5 minutes. Transfer to a bowl and cool to room temperature.