Make Your Thanksgiving Meal Beautiful: Thanksgiving Tips from Our Pros

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This post is part of our series on Thanksgiving Tips from Our Pros. To see more tips, click here: Thanksgiving Tips from the Pros.

Have a question of your own? Ask our experts in our live chat at 12:30 p.m. Thursday, Nov. 6. We might feature your question (and its answer) in print.

Tip: Plan your menu visually. Include a good balance of orange, greens and red. Then explore how to balance and add new flavors to your table.

Hello, I am Rinku Bhattacharya and I write the column Spices and Seasons.

My expertise is meshing spices with seasonal ingredients. My roots are in Indian cooking, and I have grown up learning the how, why and when of seasonings, herbs and spices. I use this knowledge to pair and create recipes that bring the best of the seasonal table and the spice cabinet. I like to use a lighter touch with spices, so that my recipes work with little ones on the table as well.

Cranberry and Clementine Chutney

Cranberry and Clementine Chutney

This recipe is one of my favorite recipes as it combines chutney seasonings for a classic and colorful relish that perks up the Thanksgiving table. I often play around with this, but keep the citrus and seasonings intact. My version is not very sweet, so if you like things sweeter increase the sugar. (Recipe Adapted from The Bengali Five Spice Chronicles)

Ingredients

  • 1 tablespoon oil
  • 3/4 teaspoon black mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 tablespoon freshly grated ginger
  • 1 cup apple cider
  • 1/2 cup sugar
  • 2 clementines, zested and juiced
  • 11/2 cups about 12 ounces cranberries
  • 1 -2 star anise (optional)

Instructions

  1. Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
  2. Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
  3. Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
  4. Turn off the heat and cool and use as needed.
http://food.lohudblogs.com/2014/11/05/make-your-thanksgiving-meal-beautiful-thanksgiving-tips-from-our-pros/

Cranberry and Clementine Chutney

This recipe is one of my favorite recipes as it combines chutney seasonings for a classic and colorful relish that perks up the Thanksgiving table. I often play around with this, but keep the citrus and seasonings intact. My version is not very sweet, so if you like things sweeter increase the sugar.

(Recipe Adapted from The Bengali Five Spice Chronicles)

Ingredients

1 tablespoon oil

3/4 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 tablespoon freshly grated ginger

1 cup apple cider

1/2 cup sugar

2  clementines zested and juiced

11/2 cups about 12 ounces cranberries

1 -2 star anise (optional)

Method of Preparation

1. Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.

2. Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.

3. Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.

4. Turn off the heat and cool and use as needed.

 

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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