Thanksgiving is next Thursday. You’ll be going out shopping this weekend to pick up everything you’ll need for that perfect Turkey dinner, right?
Or maybe you need to bring a dessert or a side dish to your mother’s or sister’s table? And you really don’t want to bring the same thing you brought last year or the year before that.
Here’s a suggestion. Share a favorite Thanksgiving recipe with your friends and neighbors on Patch.
Use the comment box below to share your favorite pumpkin pie or your favorite stuffing or your favorite mashed potatoes or your favorite side dish. Then pick and choose from the list.
Here’s a recipe to get things started:
3 apples, chopped
2 1/4 lbs (3 12-oz bags) cranberries
2 cups light brown sugar
1 1/4 cups cider vinegar
1 ½ teaspoons cinnamon
1 ½ teaspoons Kosher salt
1 ½ teaspoons ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon pepper flakes
1 cup dark raisins
Add cranberries to a colander and rinse. Place all ingredients in a heavy-bottomed pot and cook, stirring occasionally, for 25 to 30 minutes until the berries burst and the mixture thickens. Serve at room temperature. Goes well with poultry, lamb and pork. The chutney also makes a scrumptious sandwich spread, or serve it with softened cream cheese and crackers for a delicious appetizer. (Yield: 12 servings)