Tis the season for fresh cranberry chutney

(Editor’s Note: The Breakfast Casserole recipe was inadvertently left out of the print edition of last week’s column. The recipe is included with today’s column.) 

Cranberries are bombs of tartness.

A bite into a raw cranberry releases an explosion of astringent flavor that makes my face crinkle and ignites a tingling sensation from my jawline to my ears.

That abrasiveness has some culinary value, however, when tamed with a judicious pairing of sweet ingredients, such as sugar and/or fresh and dried fruit.

American food traditions most often associate cranberry sauces and salads with turkey for Thanksgiving, but cranberry mixtures can brighten just about any grilled, roasted or braised meat. 

Tis the season for fresh cranberry chutney

The following recipe for Cranberry, Cherry and Walnut Chutney strikes the perfect balance between tart and sweet. Chutneys are a chunky condiment original to India and usually include a blend of fruits, vegetables and/or nuts combined with spices, vinegar and honey or sugar.

A dab of chutney usually is served with a meat, but it also could be used as a sandwich spread or atop a brick of cream cheese for an hors d’oeuvre served with sturdy crackers.

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