Thanksgiving is here... and with it comes the hubbub of the Christmas season. Tomorrow marks a day called "Black Friday"... the biggest shopping day of the year. I am definitely not one for big crowds (they make me extremely crabby) and I rarely get out for this chaotic day... however, this year might be an exception. Scott is leaving town for the weekend and I feel like it's my only opportunity to get away... or is it because I want a new pair of boots that were in today's shopping ad? Hmm... what shall I do?
Because Thanksgiving is all about giving thanks, I would like to thank my Auntie Peggy for her wonderfully, delicious cranberry chutney recipe. I made it for the first time last year and couldn't resist digging out the recipe once again. It smells so good when cooking and afterwards you can enjoy with your turkey dinner, on a sandwich, or on a cracker with some brie. Either way, you won't be disappointed.

Auntie Peggy's Cranberry Chutney
12 oz. bag cranberries - cleaned and sorted
1½ cups sugar
⅓ cup brown sugar
½ cup golden raisins
1 cup water
Simmer over medium heat until juice releases from berries. Reduce heat and stir in the following:
2 tsp. cinnamon
1 tsp. cloves
¼ tsp. allspice
1 cup chopped celery
1 cup chopped onion
1 cup chopped apple (unpeeled)
Simmer until thick (approx. 30 minutes). Refrigerate
Serve with poultry or pork
Last 6 weeks in the refrigerator.
Happy Thanksgiving!


















