Cranberry Chutney Sauce

 

When I was growing up, our cranberry sauce consisted of a can put in a sauce pan and warmed up.  I never cared for it. It was so tart and the texture was a bit mushy.

 

As the years have gone by and I’ve gotten more interested in cooking and mixing flavors, I’ve discovered the value of having some acid tartness in a meal. But I still wasn’t interested in the can warmed on the stove top.

 

 

Once year at Thanksgiving, the host served a cranberry chutney that included other ingredients like orange and pear. I was intrigued, and it got me thinking maybe I can find a way to dress up cranberry sauce and make it something people are happy to see on the table at Thanksgiving.

 

 

I’m pretty sure my favorite cooking blog, Mel’s Kitchen Café, heard me because all of a sudden there was a post of exactly what I was looking for. It tastes amazing and is enjoyed by everyone at Thanksgiving. It’s the perfect compliment to turkey… and chicken …and duck … and probably venison but I’ve not tried that yet. I also love that I make it ahead and then simply warm it up when it’s time to serve.

 

 

I often use the leftovers to make cranberry muffins, or cranberry coffee cake. If you know you’re going to do that and want to make sure it stays more sweet than savory, you can omit the onions. The celery will still help balance the tart and sweet and is worth keeping. Enjoy!

 

Cranberry Chutney Sauce

 

 

4 cups fresh/frozen cranberries

1 cup dried cranberries (craisins)

½ cup white sugar

¾ cup packed brown sugar

2 tsp ground cinnamon

1 tsp minced fresh garlic root

¼ tsp ground cloves

1 cup water

½ cup onion, finely minced

½ cup Pink Lady apple, peeled, cored, chopped

½ cup celery, finely chopped

 

 

 

Mix the cranberries, craisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a sauce pan and bring to a boil at medium-hi heat. Once it reaches a boil, reduce the heat and let the mix simmer until the berries start to pop, maybe 7-10 minutes.

 

Once the berries start popping, add the onion, apple, and celery and stir to mix them in. Let the sauce continue to simmer for about 5-10 minutes to allow the sauce to thicken a bit. Take the sauce off the heat and allow it to cool for a few minutes, then transfer it to a container and cover it. Place it in the refrigerator to let the flavors settle. It’s best to do this at least 24 hours in advance, and simply warm it up when it’s time to serve.

 

A Second Miniature Tree Skirt

 

I have been collecting miniature ornaments since I was a kid. I love the small details intricately placed into each piece. Over the years, I have collected so many that I needed to get a second tree.

 

 

I was a little sad about that because I couldn’t find a tree like my first one. They weren’t as tall and the branches are thicker with needles. I found one that was good quality and decided that was most important. 

 

 

This year when setting everything up, I realized I really needed a new tree skirt for the new tree. At first, I thought about making a whole new style, but when I looked at my Christmas fabric stash and the style of my miniature trees, I decided doing the same thing again makes the most sense.

 

 

Super simple pattern, different backing than the original, and I used green instead of the red for the binding. Great way to use up some of the scraps, and to create a new skirt that’s similar, but not exact.

 

 

 

When making the second skirt, I felt that the tie wasn't necessary and I rarely use it.  On the new design, I left the tie off.  I thought about adding some snaps, buttons, or Velcro but in the end, it sits nicely under the tree and isn't disturbed the way a skirt on the floor under a large tree would be.

 

 

I was curious to see when I made the first one and was surprised to discover it was 10 years ago! Back in 2013 I made the first skirt, and now I’ve made my second one 10 years later. Hopefully it will encourage me to finally make a tree skirt for the big tree. We’ll see.

Scrappy Green Irish Chain Quilt

 

Back in the fall of 2021, I made a scrappy double irish chain using fall colors. I was so happy with how explosive and vibrant the colors were when mixed together in that pattern that I felt like I needed to try it again. Of course, I had to collect the fabrics for it first.

 

 

So, in the spring if 2022, I made a scrappy clover quilt which I’d been collecting fabrics for over a long period of time. When that was complete, I was left with a bunch of different sized scraps; perfect for making a scrappy double irish chain.

 

 

First, I decided on a very dark green to make the main crosshatch of the irish chain. Then I broke the other colors into lights and darks. I chose the colors that would follow the dark crosshatch, and which would surround the white center of the light sections.

 

 

I learned some lessons from my first scrappy double irish chain, like the size and how many blocks and how to organize the colors. This was a good way for me to test my newfound knowledge. I’m so glad I did!

 

 

I love how much POP of green there is and movement that flows through this quilt top.  I didn’t want to add borders as I wanted to keep it more modern and simplistic.

 

The backing was a green fabric that my mom had in her stash that she bought for a backing but then changed her mind about it. It looks like a batik with the color gradient movement but isn’t. I think it works perfect for this project.

 

 

Because of the busy nature of the quilt top. I kept the quilting simple with a basic meander. I was careful not to sew over the white pieces as I wanted to keep those as white as possible for the effect.

 

 

The binding is the same as the backing, and of course I added a tag. 

 

 

This was a fun finish, and I’m glad I was able to experiment more with color variation, pattern use, and sizing. It will be a great addition to my spring quilts for March.