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.
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.
Ingredients
- 1 pound fresh or frozen cranberries (We use frozen due to year round availability)
- 2 cups sugar
- 3/4 cup water
- 1/4 cup orange juice
- 1 cup raisins
- 1 cup diced celery
- 1 cup diced granny smith apple
- 1/2 teaspoon fresh ground ginger
- 1/2 teaspoon orange zest
Instructions
- In a medium-sized pot, add cranberries, water and sugar.
- Bring to a boil, stirring frequently.
- Add remaining ingredients and return to boil.
- Reduce to simmer and simmer 30 minutes. Chill.
- Notes: can be made 2-3 days in advance.
