CRANBERRY CHUTNEY

I meant to post this yummy cranberry chutney recipe before Thanksgiving, but.......

I've been making this chutney for the past few years and this year I decided to really figure out exactly what ingredients and proportions I actually use....I'm one of those cooks that flies by the seat of her pants and then when something turns out really yummy, has a hard time recreating the exact recipe. So here goes:

Cranberry Chutney

-1 can jellied cranberry sauce

-1 12 oz. bag fresh cranberries (washed)

-3 med-sized tangy oranges, peeled & seeded, sectioned and chopped into 1/2" chunks

-3 med-sized tangy apples, peeled, cut into 1/2" chunks

-1/3 C. raisins

-2 Tbsp. (or more) very finely julienned fresh ginger

-1/4 to 1/2 tsp. ground cloves (to taste)

-1 Tbsp. (or to taste) very finely julienned orange peel

-1/3 to 1/2 C. raw turbinado sugar (to taste)

----- 2 Tbsp. Balsamic vinegar----

Put all ingredients (except balsamic vinegar) into a large sauce pan over medium heat. Bring to a strong simmer. Lower heat to very low and continue cooking until cranberries "pop" and the apples are soft.

Remove from heat and stir in 2 Tbsp. balsamic vinegar.

Let cool and then refrigerate.

I love this as an appetizer over cream cheese, even goat cheese. But it is also yummy over plain yogurt as a "healthy" snack with a kick. Best of all--with turkey, chicken or even roast port.

I'm off to Auction Thursday........let's see what turns up. I didn't spy too much at Preview, but you just never know.

Mary and Jones (& Cole)

NEW (OLD) FORTUNY PILLOWS

Here are three pillows created with the antique Fortuny panel that I bought a couple of months ago. These sections of the panel were taken from areas that were not exposed to sunlight; so the color is more or less true to the original. This Fortuny is about 100 years old; so even these colors have muted somewhat. I detailed the pillows with antique 19th c. French metallic caterpillar (early 19th c.) fringe,  19th c. French silver fringe, and 19th c. metallic braid. Pam did an excellent job. Two pillows measure about 12" x 22" and one measures 9"/10" by 22". The smaller pillows is trimmed with antique braid only. Pretty decadent....

NEXT UP:

  

These are two individual pillows fabricated with a c. 1960-70 Fortuny "Moresco" pattern fragment. These guys are backed with a very high-end heavy silk and a tiny welt. The deep gold tone of the silk perfectly matches the gold of the Fortuny. The fabric is so beautifully stamped that not much is needed to make them perfect. The larger pillow measures about 18 x 22 and the smaller pillow is about 12 x 22 (I'll have to check the measurements when I get back to the shop. 

NEXT UP:

  

     

This is a cute pair of ethnic-inspired, "Moresco" pattern c. 1960-70 vintage Fortuny pillows. These guys would be perfect for a mid-century inspired room. They are backed with a top quality linen and tiny tiny welt. I think that they measure 20" x 22" (I needed to check).

AND FINALLY:

   

Another pair of Scalamandre Silk Velvet "Le Tigre" pillows. I love Scalamandre--"Le Tigre" and "Il Leopardo" are woven in Venice and have the most amazing "hand"; the velvet seems to shimmer. These "Le Tigre" pillows are backed in a luxurious high-end gold with black shot silk faille (my photo doesn't show the detail accurately). An even larger pair of "Il Leopardo" pillows  is in the works. This "Le Tigre" pair measures approximately 18" x 22" and the "Il Leopardo" pair will measure a huge 24" x 24" and are backed in a gorgeous gold Venetian silk velvet. Unfortunately, my cost for the Scalamandre silk velvet has increased; so I have had to increase the cost (slightly) of the pillows. I can't wait to see the "Il Leopardo" pillows. There is another pair of vintage Fortuny coming--these are in tones of rusty red and renaissance gold.

And now for Thanksgiving cooking and baking.....

We are celebrating twice because my daughter and her family are going up north for Thanksgiving Day. Today I'm baking at her house where all of us will meet up for family time. Of course, I'm baking pumpkin and pecan pies and my cranberry chutney which works for turkey, ham, lamb or whatever--even over cream cheese for appetizers.

CRANBERRY CHUTNEY

1 large package fresh cranberries

1 can jellied cranberry sauce

2 cups Granny Smith Apples peeled & diced

1/2 cup raisins

2 tangy navel oranges peeled and chopped

zest of 1/2 orange

1/4 cup vinegar

1.5 T. very finely julienned fresh ginger (or more)

1/2 t. powdered ginger

5 whole cloves

1/4 t. powdered cloves

1 T cinnamon

1/2 cup sugar (or to taste)

Put everything in large sauce pan and simmer until the apple are soft and the cranberries have popped.

Store in glass container(s) in frige or freeze.

This is best made a couple of days ahead so that the spices can blend and mature in flavor.

Have a blessed Thanksgiving surrounded by love and gratitude.

Jones stole David's chocolate donut yesterday and he still looks guilty whenever I mention the donut, but grateful. What a dog.

Be well.

Mary & Jones (& Cole)