After the frantic pace of September and October, I always think that November will be quiet. When it finally rolls around and I turn the page of my calendar, I see that it is not going to be such a laid back month after all.
There was the Wine and Apple Festival the first weekend, three grandchildren have birthdays coming up, and then there’s Thanksgiving. I also start planning for December, making lists of gifts to buy, cards to send, baking to do.
Thanksgiving dinner when I was growing up always meant Cranberry Relish. My mother’s Cranberry Relish usually was part of a day long orgy of preparation and cooking the day before Thanksgiving. I was often the one turning the crank on the old food grinder. It screwed onto the edge of the kitchen table; a bowl placed on the floor under it to catch the juice dripping down as the fruit was ground. It was an easy recipe but really messy. A package of cranberries, two oranges, rind and all, and two unpeeled apples. It all went through the grinder and then was mixed with a cup of sugar.
The food grinder is long gone but my grandson David still makes it every year in the food processor.
Years ago I found a recipe for Cranberry Apricot Chutney. It now joins David’s relish on the Thanksgiving table. It’s especially good on a turkey and stuffing sandwich. I made it yesterday, we’ll have to sample it a few times before the holiday. I like it with chicken or pork as well as turkey. It is simple to make and keeps well in the refrigerator. It also can be frozen.

Cranberry and Apricot Chutney
12 ounce package of whole cranberries
1 cup sugar
1/2 cup water
3/4 cup snipped dried apricots
1/4 cup minced ginger root (I love ginger, you can add less if you prefer)
3 tablespoons brown sugar
1/4 cup cider vinegar

In a 3 quart heavy saucepan combine sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boil without stirring.
Stir in cranberries, apricots, vinegar, brown sugar and ginger. Reduce heat. Simmer, uncovered, for 15 or 20 minutes or until berries have popped and mixture starts to thicken, stirring occasionally.
Remove from heat and allow to cool. Refrigerate but bring to room temperature 30 minutes before serving. Makes 3 ½ cups.

It can also be frozen.