Too early for a taste of Thanksgiving?

T-Day is still a month and a half away, but couldn’t wait to make this lunch fave. The cranberry chutney whips up in the time it takes to eat breakfast, so it’s only a skosh harder to make than a plain old sandwich or wrap.

Adapted from Kerlin’s Coffee Cache’s lunch menu, circa 1997.

Bread
Cream cheese
Cranberry chutney
Sunflower seeds
Left-over turkey, roughly chopped
Greens of any sort

Cranberry Chutney

12 ounces fresh cranberries
2 tablespoons red onion,
finely chopped
⅔ cup granulated sugar
2 tsp grated ginger
¼ tsp cinnamon
¼ tsp ground cardamom
¼ tsp cayenne pepper
¼ tsp salt
¼ cup finely chopped pecans, lightly toasted

In a heavy saucepan, combine the cranberries, onion, sugar, ginger, spices and salt. Cook over medium heat, stirring, until cranberries begin to pop—about 5–6 minutes.
Remove from heat and cool. Stir in pecans. Chutney is best if made two days ahead. Refrigerate.

 

The Indians and English use them much, boyling
them with Sugar for Sauce to eat with their Meat,
and it is a delicate sauce.
—John Josselyn, while visiting New England 1663

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