Readers’ recipes

BERRY NICE: Reader Arjuna da Silva suggests serving this honey-sweetened cranberry chutney over some fresh farmer’s cheese, as well as with the traditional Thanksgiving bird.

Editor’s note: In response to our request for readers to share their favorite dishes, Arjuna da Silva of Black Mountain sent in this refreshing take on cranberries just in time for Thanksgiving.

For health foodies, traditional Thanksgiving dinners offer a stealthy provision of sugary, syrupy sauces and potato concoctions we no longer eat. Here’s one that’s a hit at my table, year after year, as it sits, honey-sweetened, beside the sacrificial bird. Freeze local blueberries or other berries before they’re gone, add Florida oranges — and when you are growing your own cranberries, please let us all know!

12 ounces fresh cranberries
6 ounces fresh or frozen berries
1 green apple, cored and diced
2 oranges, peel and seeds removed, diced
1 small onion, diced
3 garlic cloves, pressed
1 tablespoons grated ginger
1 teaspoon ground coriander
1 teaspoon cayenne

Place cranberries in a large saucepan (to prevent spattering) with a cup of good water. Bring to a boil, add the olive oil and turn down to simmer. Add all other ingredients except the honey and simmer gently about 30 minutes, stirring often, or until thickened. (The chutney will get thicker as it cools, so don’t overdo it!). Add the honey and stir for a few minutes longer. Cool and spoon into jars and chill. Lasts a long time in the fridge.

Whether or not you’re enjoying a turkey’s blessings this year, try a spoon of chutney over a scoop of local or homemade farmer’s cheese. Oh, yeah!

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