Hopefully you are able to enjoy a relatively enjoyable Thanksgiving meal with your loved ones.  Were you treated to real whipped cream on your pumpkin pie?  THAT is true love indeed!

So now...what do you do with all the leftover turkey?

I'm going to share a recipe that is going to blow your taste buds away, however your nose may never forgive me.  It's a recipe for Garlicky Cranberry Chutney.  Why didn't I share this with you until now?  Because it takes a little courage to try this one and preparing it when your unsuspecting family just before Thanksgiving Dinner (capital T. and D.) might not go over so well.  (Make it before Thanksgiving next year.)

Here is the deal, this sauce is FABULOUS on sandwiches or any leftover turkey you need to move.  (Remember you've only got four days to eat those left overs, then they need to hit the garbage!)  So give it a try and if your sinuses are stuffy, you'll win twice, bro!

Did I mention it doesn't SMELL like Thanksgiving while you're cooking it?

Garlicky Cranberry Chutney

  • 1 inch fresh ginger (or 1 Tbsp from jar of fresh)
  • 3 cloves of garlic, finely chopped
  • 1/2 c apple cider vinegar
  • 4 Tbsp sugar
  • 1/8 tsp cayenne pepper
  • 1 can whole-cranberry sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper

Cut fresh ginger into paper thin slices. Stack together and cut into thin slivers. Combine ginger, garlic, apple cider vinegar, sugar and cayenne in small sauce pan. Simmer over medium heat 15 minutes or until there are about 4 tablespoons of liquid left. Add cranberries, salt and pepper. Simmer 10 minutes.