A while back when I made cabbage bundles, I only used 12 of the larger, outside leaves of the one green cabbage I purchased. And there was no way I was going to throw away the rest of the par-boiled cabbage. So what to do? Even though it’s January, I’m still in a festive mood.
As you might deduce, this recipe is a cross between a traditional cranberry sauce and a chutney, using a combination of fresh cranberries and dried cherries. My husband voted for chutsauce over sauceney… Every November I make small batches of at least two different kinds of both cranberry sauces and fruit chutneys, because I love
We’re well into the holiday season, and as much as I’m enjoying my pumpkin-infused recipes, as well as everyone else’s, it’s also time to start thinking about cranberries!!! Every fall I make batches of cranberry sauces and chutneys early and freeze them, which doesn’t really make much sense. For one thing, I’m the only one