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Cranberry Chutney by Chef John

Cranberry Chutney

A wonderful accompaniment to any holiday meal.

 

This time of year as the weather turns cold and the last of the leaves finally fall to the ground, I am reminded of all of the wonderful holiday feasts that lie ahead. It’s that special time of year when most of us gather with friends and family to share a meal and reminisce over the year that has nearly come to pass. Roasted turkey, glazed ham, a nice pork roast, no matter what your family enjoys there is a wonderful condiment that will be sure to add a new twist to your favorite holiday dishes. Chutney’s are a wonderful way to add a sweet and tangy zip to many of the savory items that the grace the center of the table during the holiday season. The recipe that follows is for a very simple Cranberry Chutney that incorporates the tartness of cranberries with the sweetness of pineapples and warm holiday spices like cinnamon and cloves. I love to use this chutney as an alternative to gravy or cranberry relish on roasted turkey. It is also amazing over sliced ham, or a lovely pork roast. We are currently featuring this cranberry chutney to accent the lovely rich flavor of pan roasted salmon at FireRock Grille. There are many variations to try with this recipe as well. Try replacing the pineapple with diced apples, pears, or even dried apricots. The Cranberries can also be swapped out for dried cherries, the possibilities are endless. No matter how you choose to use this recipe we hope it will be a welcome addition to your holiday table. Have a safe and happy holiday season from all of us here at The Redwater Restaurant Group!

 

Cranberry-Pineapple Chutney

Makes about 1 quart of chutney,

May be served warm or chilled

Light Brown Sugar (Packed) – 5 cups

Red Wine Vinegar – 2 Cups

Ground Cloves – ¼ tsp.

Ground Cinnamon – ¼ tsp.

Ground Ginger – ¼ tsp

Orange Zest – 1 orange worth

Orange Juice (Fresh Squeezed) – 1 orange worth

Red Onion, (finely diced) – ¼ cup

Dried Cranberries – 2 cups

Fresh Pineapple (small dice) – 2 cups

 

Directions:

1)      In a heavy bottomed pot, sweat the red onion in a very small amount of vegetable oil. Add the vinegar, orange juice, and brown sugar then bring to a boil.

2)      Add the dried cranberries, and spices and cook at a low boil for about 5 minutes.

3)      Add the pineapple, and orange zest and continue to cook at a low boil for an additional 5-7 minutes stirring often.

4)      Remove from heat and allow chutney to cool at room temperature. Chutney will thicken slightly as it cools.

 

The Taste of Fall!

Cinnamon-Apple Pork Chops

Apple Pork Chops

Ingredients:

2 tablespoons reduced-fat butter, divided

4 boneless pork loin chops (4 ounces each)

3 tablespoons brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

4 medium tart apples, thinly sliced

2 tablespoons chopped pecans

Directions:

In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145 degrees. Meanwhile, in small bowl, mix brown sugar, cinnamon, nutmeg and salt.

Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

 

 

 

Pumpkin Pie Cake

pumpkin Cake

Ingredients:

Cake:

Cooking spray

2 cups and 2 tablespoons all-purpose flour

1 cup granulated sugar

½ cup packed brown sugar

¼ cup canola oil

½ cup egg substitute

2 large eggs

1 (15 ounce) can unsweetened pumpkin

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon pumpkin pie spice

½ teaspoon salt

Frosting

2 tablespoons butter, softened

1 (8 ounce) package 1/3 less fat cream cheese

3 cups powdered sugar

2 teaspoons fresh orange juice

¼ cup chopped pecans, toasted

Directions:

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans.