Because we have had a sunny and warm November, Thanksgiving seems to be early. But I know it is just over a week away.
Our family dinner is always very traditional but this year I have some new ideas. For dessert I'm making a Pumpkin Praline Cheesecake from 125 Best Cheesecake Recipes by George Geary. Most of my family are Apple Pie fans and won't miss Pumpkin Pie. Later this week I'll post a recipe for Cornbread Stuffing with Dried Fruit that is one of my favorites.
Here is a recipe for Cranberry Chutney that I got recently from a friend.
Anne's Cranberry Chutney
Makes 2 cups
1 (12 oz.) jar mango chutney
1 (12 oz.) bag fresh cranberries
1/2 cup sugar
1/2 cup white wine
Combine all the ingredients in a medium saucepan an bring to a boil over medium heat, stirring occasionally. Reduce heat the low and simmer 10 minutes, stirring once or twice. Cool to room temperature. Store in the refrigerator.
Freeze some cranberries while they are available fresh and you can make chutney or cranberry scones throughout the year.