Saturday, November 23, 2013

Thanksgiving Recipe Break!

I just did my food shopping for Thanksgiving (early, I know, but I won't have any other day to do it) and got so excited thinking of all the wonderful family, friends and food (the 3 F's) coming up. This is a cranberry chutney recipe that I've made for a number of years at Thanksgiving. It's easy to make, yummy, keeps to eat on your ham (or duck or goose or turkey) at Christmas and makes a pretty gift. What more could you want?

Cranberry Chutney
Makes about 4-6 pint-size jars.

4 cups fresh cranberries, washed, picked over and stemmed
2 1/2 cups sugar
¼ orange juice or oj concentrate
6 whole cloves
2 (3-inch) cinnamon sticks
1 tsp. salt
2 (6-ounce) Granny Smith apples, peeled,   cored, and cut into 1/2-inch dice
2 firm (6-ounce) Bosq or Anjou pears, peeled, cored, and cut into 1/2-inch dice
1 small yellow (5-ounce) onion, diced
1/2 cup golden raisins
3 teaspoons orange peel
1/3 cup diced crystallized ginger

1. In a deep 6-quart saucepan, combine cranberries, sugar, 1 cup water, ¼ cup orange juice or orange juice concentrate, cloves, cinnamon sticks, and salt. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Cook until berries begin to pop open, 10 to 12 minutes. Adjust heat so mixture barely simmers. Stir in apples, pears, onion, raisins, and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Remove from heat and allow mixture to cool to room temperature. Discard visible cinnamon sticks and cloves.

2. Refrigerate in tightly sealed jars for up to 2 months. Attach a ribbon and gift tag with suggested serving ideas for a great gift.

Saturday, November 9, 2013

Poetry Soothes The Beast

Woods Slake

My eyes hunger
the sky and

my ears, ravenous
the hawks and

My skin longs
for the kiss
of rain
and wind.

The scent of pine needles
pulls at my soul.

I take it in,
open wide,
sucking it down
one on the edge
like an addict denied a fix,
savor it,

 --Kara Stewart, 2013