Dr. Wingnut

via email from someone, 30 October 2001

A little nonsense now and then, is relished by the wisest men.

Anonymous

via email from someone, 23 Sep 1998

via email from D. Kimball Lord, Fri, 31 Oct 2008 03:22:40 -0700

The whole thing about these photoshop extravaganzas is that it makes it hard to believe any pictures anymore…

Gratitude is not only the greatest of virtues, but the parent of all others.

Cicero (106 BC – 43 BC)

I’m grateful that the four horsemen don’t stable their horses at my house anymore. I don’t know where God moved them, but I’m grateful he did.

For what are you grateful?

The tartness of cranberries is nicely balanced by raisins, apple, honey and spices in the ruby red sauce. Serve it at holiday meals to go with turkey or a roast.

This chutney is also good with cold meat or poultry — or curries made from festive leftovers. Keep a supply in the refrigerator ready to use or to give as an impromptu gift.

If you prefer not to have whole spices in the cooked mixture, tie the allspice, cloves and cinnamon loosely in a washed square of cheesecloth before adding to the boiling cranberries. If you leave the bag of spices in the chutney while it is stored in the refrigerator, the flavors continue to blend; stir before serving. For a more delicately spiced version, remove the spices after the chutney has chilled.

Ingredients

1 pound (4 cups) cranberries, fresh or frozen
¾ cup golden raisins
½ cup thawed frozen apple juice concentrate
½ cup honey
6 Tablespoons cider vinegar
¼ cup water
1 Tablespoon minced fresh ginger
½ teaspoon whole allspice
10 whole cloves
1 cinnamon stick, 3 inches long
¼ teaspoon cayenne pepper
½ cup finely chopped onion
½ cup thinly sliced celery
1 small tart apple, peeled, cored and chopped (1 cup)

Method

In a 3- to 4-quart pan, combine the cranberries, raisins, apple juice concentrate, honey, vinegar, and water; cook, uncovered, over medium heat until berries begin to pop, about 10 minutes
Stir in ginger, allspice, cloves, cinnamon, cayenne, onion, celery, and apple; simmer, uncovered, until applie is very soft and most of the liquid has cooked away, about 40 minutes; stir often.
Cool, then discard cinnamon.
Serve, or cover and chill as long as 2 weeks (freeze for longer storage)
Makes about 4 cups

Source: N.N., Portland Oregon from Sunset Magazine, November 1983.

I’ve been making this chutney since I took the recipe out of the magazine. And since I moved to Minnesota, I’ve used Haralson (A University of Minnesota hybrid, also my favorite pie apple) apples to make this.

This chutney also great on a turkey sandwich spread over the layer of mayonnaise on bread.