Cranberry Chutney

12 oz package fresh cranberries
1 cup pure maple syrup
2 large apples, peeled, cored, and chopped
Grated rind and juice of 2 oranges

1. Combine all ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 15 to 20 minutes or until slightly thickened, stirring occasionally.

2. Cool and transfer to a serving bowl. Cover and refrigerate until ready to serve.

NOTE: Make up to 2 days in advance, if desired, and refrigerate until ready to serve.

Prep: 10 min
Cook: 15 min

Part II in my on-going search of Cranberry recipes. The last one I posted is more of a true cranberry sauce. Things I love about this recipe: the apples add a nice  'extra' texture and flavor, and it is sweetened with maple syrup instead of sugar.



Before cooking: Isn't it beautiful!?

Cranberry Sauce

Makes about 5 1/2 cups

Hands-on Time: 20 minutes

Total Time: 12 hours 50 minutes

2 (12 oz) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 Tbsp. grated fresh ginger (I only used 2 tsp. ground ginger)

1 cup sweetened dried cranberries

1 Tbsp. orange zest

1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2-to-4 qt slow cooker.

2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

*I have tried many Cranberry Sauce recipes over the years, and this is by far my favorite. Even my husband, who isn't a Cranberry Sauce fan, enjoyed it. He said you can even eat this without any turkey! And not only does it taste good, but I love that it is cooked in the slow cooker...it makes it so easy! :)

**Taken from the November 2010 Southern Living magazine.

Potato Salad

Serves: 6 @ 2 pts each serving

2 lbs Potatoes, peeled and quartered
1/2 cup Mayo
2 Tbsp Yellow Mustard
1/4 cup Sweet Pickle Relish
Salt & Pepper to taste

Boil potatoes until just tender. Drain; let cool and combine with all remaining ingredients.

*From e-mealz: mealtimemakeover.com
**I love potato salad, but haven't ever been able to make one that I liked. Maybe it was just a good "potato salad making day", but this turned out wonderfully!

Church-Style Lemon-Roasted Potatoes

Makes 6 to 8 servings
Preheat oven to 400

3 Tbsp. olive oil
1 1/2 Tbsp. butter
3 lbs. small Yukon gold or red potatoes, peeled
1/4 cup lemon juice
4 tsp. chopped fresh thyme
3/4 tsp. salt
1/2 tsp. pepper

1. Preheat oven to 400. Cook olive oil and butter in a skillet over medium heat, stirring constantly 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

2. Spread potatoes in a single layer in a 15x10-inch jelly-roll pan.

3. Bake at 400 for 40-45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve immediately.

*I used larger potatoes, cut into chunks, which works just as well.
**Taken from the April 2010 Southern Living magazine

Onion Potatoes

2 lbs red potatoes, peeled and diced
2 Tbsp olive oil
1 packet onion soup mix

Preheat oven to 400.

Toss potatoes with olive oil and onion soup mix. Place in a sprayed baking dish. Bake 30 minutes at 400 until done and crispy.

Great side!