I love holidays. Its the perfect excuse to putter about the kitchen all day long to come with a meal that satisfies everyone (mostly Aly :)). On thanksgiving he eagerly awaits turkey with gravy,stuffing, cranberry sauce and a few vegetables. Every year, I wonder if i should divert from our usual menu and make something exciting, yet there’s comfort in traditions.

Cranberry sauce or cranberry chutney? Cranberries are the perfect accompaniment to turkey. Bright, bold, sweet, tart! I made a cross between a chutney and sauce to go with our turkey this year. I added some apple along with apple cider to increase the fruity flavors and for spice used star anise and a cinnamon stick.. the aromas were divine. Since the recipe made about 2 1/2 cups, there’s plenty left over for some cheese cake or tarts.

Ingredients:

One bag of fresh cranberries (12oz bag)

One apple – peeled, cored and diced finely

2 cups water

1 1/2 cup granulated sugar

Vanilla extract to taste

Zest from 1/2 a lemon

Star Anise

One cinnamon stick

Method:
In a medium sized saucepan boil water, sugar, star anise and cinnamon stick. To this add apples and cranberries cooking them on a medium to low heat till the cranberries have popped and are soft, approximately 15-20 minutes. Stir in one teaspoon of vanilla and a pinch of salt. Stir in lemon zest. Cook till the sauce is jammy looking.