Recipes wanted for our next radio episode
Next week is our annual Thanksgiving Eve radio show. What are you thankful for this year? Would those things include a certain personage with the initials AML…? We have a tradition of featuring favorite holiday dishes, paired with the best Adam Lambert music to spice up your efforts in the kitchen. We’d love it if you could share a favorite Thanksgiving recipe below. Make up a fun “Adam” name for your recipe and request a song for us to play.
Here’s Juneau’s “Fever” cranberry chutney, a gastronomic ménage étoile that weds sweet, tart and hot. So very Adam!
Have a deliciously fun time!
JUNEAU’S CRANBERRY CHUTNEY
- 3 cups of fresh cranberries
- One orange or other citrus, seeded and cut into 1/4 inch dice, pith and all
- 1.5 cups of sugar
- 3 tbsp fresh ginger sliced into thin matchsticks
- 1/4 red onion diced small
- 3/4 tsp cinnamon
- 1/2 tsp mustard seed
- 1/2 tsp celery seed
- 1 tsp salt
- pinch cayenne pepper to taste
- 1/2 cup chopped walnuts
- 1/2 cup dark raisins
Combine all ingredients except walnuts and raisins in a large stainless pot, cook over medium heat until juices start to be released, then simmer for about 7 minutes until cranberries soften and start to burst. Remove from heat, stir in walnuts and raisins, cover and let cool. Let the chutney ripen for 24 hours before serving. Keeps very well in fridge. You can also can the chutney in jars.