Thanksgiving is when the foodie side of my family gets together (about 8 families) and makes a massive Indo-fied autumnal meal with something for everyone (read: lots of vegetarians and pescatarians). I'll try to take lots of pictures this year and post as many recipes as I can. Cranberry chutney (my mother's adaptation) is perhaps the most enduring part of the tradition, so I'll start with that.Cranberry Chutney
16 oz. fresh cranberries, rinsed
2 cups light brown sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon orange zest
16 oz. fresh cranberries, rinsed
2 cups light brown sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon orange zest
1" piece ginger, peeled and minced
1-2 teaspoons red chilli powder (depending on how spicy yours is -- mine is very hot)
Combine all the ingredients in a saucepan and stir well. Cook over medium heat until cranberries pop open (about 10 minutes). Skim and discard the surface foam. Cool to room temperature. Refrigerate, covered. The chutney can keep for a while (in theory, but, at least with us, it's always finished in a few days).
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