Five Cranberry Recipe that are way out of the can…


Cranberry and Apricot ChutneyWell, it is just about a week away from Thanksgiving and of course we all know that Thanksgiving is about the Turkey but then let’s face it, what is a turkey without the cranberries?

The Spices and Seasons column is all about giving you seasonal options with a touch of spice. It is the spice that makes things come together and bind together the fabric of life.

Yes, of course we are not talking about that canned stuff. So, here are five ways to get those cranberries on your thanksgiving table, without a can opener.

  1. Cranberry Chutney with Apricots: This chutney is a dense almost jam like spicy concoction, that brings the flavors and colors of fall to your table.
  2. Cranberry and Clementine Chutney: This one is a light tasting saucy chutney that makes a great spooning sauce over turkey, and after the big day, it tastes perfect in sandwiches.
  3. Cranberry and Green Apple Relish: If you like the freshness of cranberries to dominate, here is a well seasoned relish, with fresh flavors of mint, green apples and cranberries. The marriage of ginger and mint make for a unique seasoning profile.
  4. Spagetti Squash with toasted Mustard Seeds and Cranberries: Now, cranberries can do more than just hang out as relishes, here is an interesting creation, my maiden affair with spaghetti squash.
  5. Cranberry Port Conserve: This one is my all time favorite, so much so, I adapted a variation in the Spices and Seasons cookbook.

Here is wishing everyone a beautiful and peaceful holiday.


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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