The cranberry controversy

 

My accomplishment for the day--
six tiny jars of cranberry chutney

It was tradition when I was growing up that Mom made raw cranberry relish for Thanksgiving and Christmas. You know the kind—ground cranberries, an orange, and an apple, and some sugar—how much sugar depended on your taste, but Mom didn’t’ use a lot of it.

We had an old wooden stool, its green paint chipped (I can see it as I write). Dad would clamp an equally old hand grinder to the stool and grind away. None of us were considered strong or tireless enough for this chore, but I remember many happy evenings in the kitchen watching him. And we loved the relish. I have since had it with canned pineapple added—not as bad as you might think—and in a jelly base. You know, the jellied salads of the Sixties. I rather liked it—strawberry Jell-O I suspect.

Fast forward a whole lot of years—my children wouldn’t touch it. And then at least two of them married people who like that jellied stuff that comes out of a can with ridges on it, and they insisted on serving it for holiday meals. My relish had its fans though, principally my brother and one of his brothers-in-law for whom I one year made an entire extra batch.

We no longer can gather our two families for the holidays. There are simply too many of us—we don’t easily fit under one roof, and it’s too much work for any hostess, even though we all pitch in. So some years I fix a batch for John and then wonder how to get it to him at the ranch.

Today, instead of relish, I made cranberry chutney, with figs in it, hoping that would travel better. Chutney is a new favorite of mine. Basically, chutney is a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. Mango is the most common flavor, but it can be done with everything from cauliflower to coconut—apples, pears, tomato, peach, and combinations. Lots of recipes online. I liked two cranberry recipes I found—the one with figs because it called for bourbon and the apricot one because I love all things apricot

So that was my big project today, and my product was six tiny jars of chutney. I do mean tiny. Another of my online ordering faux pas—I didn’t realize how small four-ounce jars are. So today I made six small jars with figs, and tomorrow I plan to make six with apricots. In addition, Jean brought me a jar of chutney from the farmer’s market. I now have a wealth of cranberry chutney—I’ll share some and see what my family says. A plus: the cottage smelled wonderful when I was cooking it.

Tonight, when Sue and Teddy came for wine, it did not smell so good. I was cooking spinach for Jordan and me to have for supper. Christian has gone to Dallas, so we fixed a recipe that sounded delicious to us, but he would not have enjoyed—salmon on a bed of spinach, tomatoes, and artichokes, with lemon butter sauce. As I write, it’s cooking and smelling great. Watch for the recipe this Thursday on the Gourmet with a Hot Plate blog. Would be a great way to welcome in the new year.

Our deconstructed salmon dinner.
Jordan says we have to have this once a week.

Good visit with Teddy and Sue. Caught up on their recent visit to Ottawa (Ontario) to see her parents, who are friends of mine. Her dad is having health problems but overall, the report was encouraging. And it’s always good to visit with them about books and current affairs and all that’s going on in the world. I’m so glad Sue brought Teddy into my circle of friends. He’s a keeper. She, of course, has been my “Canadian daughter” since she lived next door too many years ago. Good times, good friends. 

A lovely day.