Backcountry Delicatessen Cranberry Chutney

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This Thanksgiving recipe comes from Backcountry Deli owner David Pepin.

Being from New England, the tradition of Thanksgiving is long and memorable. When we developed the Backcountry Deli menu, we knew it was important to include this tradition, right down to the day-after turkey sandwich, which we call The Pilgrim. It has sliced turkey breast, seasoned stuffing, cranberry chutney, muenster cheese and a bit of mayo, of course.

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This sandwich includes two ingredients we grew up with, our seasoned stuffing, also known as dressing in some parts, and our cranberry chutney. The cranberry chutney has special meaning because growing up in Cape Cod, Mass., we were surrounded by cranberry bogs. Just before Thanksgiving, we would go to the bogs and pick what was left from the fall harvest to prepare this special holiday treat. This sandwich, our sandwich, has been featured in The New York Times and on The Food Network. The rest, well, is sandwich history.

Recipe: Backcountry Delicatessen Cranberry Chutney

Ingredients

  • 1 lb. fresh or frozen cranberries (We use frozen due to year round availability)
  • 2 cups sugar
  • ¾ cup water
  • ¼ cup orange juice
  • 1 cup raisins
  • 1 cup diced celery
  • 1 cup diced granny smith apple
  • ½ tsp. fresh ground ginger
  • ½ tsp. orange zest

Instructions

  1. In a medium-sized pot, add cranberries, water and sugar. Bring to a boil, stirring frequently.
  2. Add remaining ingredients and return to boil.
  3. Reduce to simmer and simmer 30 minutes. Chill.
  4. Notes: can be made 2-3 days in advance.

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About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She’s a true southern food junkie, but loves every type of food (there’s nothing she won’t eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you’ll always find her on the hunt for the perfect Bloody Mary.

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