Welcome to our make-ahead Thanksgiving series for 2017
this is all because of you and your
suggestions when I ask some social media the things you wanted to see the most for this holiday season the
Response to make ahead dishes was so overwhelming that I knew I had to do it
not only am I bringing you videos, but I have created a
Recipe cookbook --let that will be available on my website
These recipes will be able to be made in advance anywhere from two weeks to two days so on to today's
Recipe today we're gonna focus on the cranberries
We're gonna be making this delicious, sweet cranberry chutney, and it is out of this world, so let's go see how this all comes together
This is going to be like an um a really pumped up cranberry sauce but
Chutney because we've incorporated some other types of fruits and dried fruits and things like that
So what we're going to start off with is I prepped my fresh ingredients for the cranberry sauce in advance. I chopped up
AppleCare mandarin oranges that I chopped up into dices
And I left the skin on and cranberries fresh cranberries you can also use frozen if that's all you have available dried cranberries golden raisins
Candied ginger that I have diced brown sugar granulated sugar orange juice
Spiced apple cider you can just use apple cider or apple juice and a cranberry
juice and then fresh nutmeg so I'm gonna clear this and I'm gonna bring over the
Induction burner and the pan and we're gonna get this going this is how hard it is to make a good like homemade cranberry sauce
Now you guys have seen me made
I think a billion different incarnations of cranberry sauce over the years this one is gonna
Be even just that much different because it has a few different items in it
This is how hard it is just throw all of this in a pot
right and
we're using our induction burner if you want more information on where you can find this I'll leave it in the information box below I
Got to tell you. I really love it and with the holidays coming up who couldn't use an extra burner so everything goes in
All the fruit the dried fruit the sugar
In goes our juices
I
Don't use water ever when I make cranberry sauce because it just why when you can use
Juice and enhance that flavor even more now. I have a fresh nutmeg I'm gonna give this a healthy grading without grading my finger
That looks like a lot, but it really isn't when you grate it really fine like that
It's just enough and fresh nutmeg is there is no comparison to the ground stuff in the jar
This is so amazing okay
Now we're just gonna give this a good stir
I'm gonna put this on medium high heat, and then we're just gonna cook this
bring it to a simmer and then the cranberries are gonna start to burst and
When you hear that happening you'll know that it's all good and when they stop
rupturing and you can look in there and all the cranberries have softened and some of the
Apples and the pears have softened then you're gonna know
it's time to turn it off, but and my new you are gonna want to lid for this because
These cranberries get messy
And they take no prisoners so make sure you have a pan with a lid so that you can stop the red
The red wedding look from happening in your kitchen, so we'll be back when these start to simmer and burst
All right we have come to a hard simmer
and I have taken the bleed off just for a moment because I wanted to show you guys the cranberries are starting to burst and
You can see some of them have actually broken open. Here's one there and when they do that you can just pretty much
squeeze them on the side of the pan
They're starting to break down so what you want to do now is you want to babysit this because this
can boil over and cause a giant mess I've had that happen to me more than once or I've been just
Distracted and doing something else and then made a giant cranberry mess all over the top of my stove
And this is no fun to clean up it's super super sticky
So I'm gonna go and continue to simmer this and I'm gonna leave the lid off this time
But I'm going to keep a close eye on it because you want this to
Reduce a little bit before you turn it off
And you want to make sure that the apples and the pears are soft, and these are not soft quite yet
So when that happens we'll bring you back, and we'll show you what it looks like
All right we finished simmering our cranberry sauce our cranberry chutney, and I wanted to point out to you
I don't know if you can see it here
This is the level where we started and now it has reduced and that's exactly what you want this
Just put the lid on it and set it on the back of your stove or in a cool place
And this is gonna thicken up and get beautiful the dried fruits are gonna absorb some of that liquid
The pectin is gonna work its magic and you're gonna have an amazing chutney to serve with your Thanksgiving or Christmas
Turkey this smells like the holidays
Absolutely and
What I wanted to say was you don't want to cook this until the apples and the pears break down you want them to have
Some toothsome news and some texture because a chutney is not mushy a chutney is chunky
It has a little toothsome this to it, and it's very satisfying this is gonna
be great after the day on a sandwich or
Layered in a casserole, or you can even use this leftover to make a delicious
cranberry chutney bread
That's gonna. Be great to serve while you're decorating your Christmas tree, so I'm gonna let this cool
and then I'll bring you back for some final thoughts and we'll have you give it a look and
This you can make in advance you can literally make this up to a month in advance or even longer
I have made cranberry sauce every year and always seem to have some stuck in the back of my fridge
We've eaten it in February. I'm gonna be quite honest with you. If you keep it in your fridge. It's gonna stay nice and delicious
Especially if you keep it in the airtight container. I always put mine in mason jars and
You're good to go
This is enough to keep for yourself and share with a friend and or maybe just keep all for yourself
You don't want to can this or it's gonna get mushy, so there's that?
And your that's how you make it
I'm gonna go ahead and let this cool, and I'll be back and we'll show you what it looks like there
You have it our cranberry chutney is ready to go you can make this at least up to a month in advance
Maybe even a little further you're gonna be good to go you can easily make this one evening after dinner
just set it on the back here stove to cool in the morning you can jar it up and put it in the fridge and
It'll be done
I know some people who actually freeze this
But I've never done that so I don't know how well it will freeze all I know is that you can make this ahead well
In advance and it will be delicious and fresh, and everyone will enjoy it on the day of your meal
So I just wanted to show you this still is a little bit on the warm side and it's gonna thicken up even more now
Once I get it in the fridge, but you see how beautiful
This is it's just delicious now Ric is not the biggest fan of cranberries, so I'm not gonna make him taste it on camera
but I have tasted it and it is amazing just that little bit of nutmeg in there gives it the best flavor and
It really does taste like Christmas
It's gonna be perfect next year Thanksgiving or Christmas
Turkey or next to some ham or on a sandwich after the fact you're gonna love it
I hope that you give this a try
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The make ahead Thanksgiving recipes that we'll be sharing this year
So I hope you give this sweet cranberry chutney a try and I hope you love it and until next time. I'll see ya
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