Granny Smith Apple Soup with Cranberry Chutney (Serves 10)
Granny smith Apples peeled and cored 16
White wine 24 ounces
Sugar 8 ounces
Cinnamon 1 Tablespoon
Ginger root 3 large slices
Sour cream 8 fluid ounces
Heavy Cream 8 fluid ounces
Fresh Lemon juice to taste
Combine Apples, wine, sugar cinnamon and ginger. Bring to a boil and simmer until apples are tender.
Remove ginger and puree in blender.
Whisk in sour cream and heavy cream. Add apple juice to adjust desired consistency.
Chill thoroughly. Adjust seasoning with lemon juice.
Fresh Cranberry 6 ounces
Walnut pieces 4 ounces
Sugar 2 tablespoons
Orange juice 4 fluid ounces
Combine sugar and orange juice and boil to melt sugar. Add cranberries and cook until split open. Remove from heat and cool to room temperature. Fold in walnuts.
Apple Cranberry Chutney Recipe and Making the Initial Dinner Invite
The holidays are beautiful, fun, joyful, nurturing, sometimes peaceful (depending on your boundaries and how much you allow to take over), and one of my favorite times of the year!
Tonight we are having good friends over for dinner. Two couples who know each other very well, and actually between the 6 of us, we’ve known each other for well over 30 years! That is the true gift of friendship!
Initial dinner invite
For me, having hosted for so many years, making a dinner invite is quite easy. My husband and I usually talk over our ideas ahead of time, and then I send a quick text. I know, it’s not the old-fashioned way, where you picked up the phone and called. Texting is my love language now though, and just much easier.
But I think of the person for whom making an invite is actually hard. Holidays or not, it means that you have to be brave, because there could be a “no” that comes back. Or a yes could be even scarier, for someone afraid to host!
I know it’s hard for many, depending on your personality. If you’re an introvert, or an extrovert, or your hubby doesn’t like to entertain, or your kids are out of control, or it costs too much money, hosting can be a struggle. Seriously, the list goes on and on, the reasons why we don’t make that initial invite for dinner guests.
Why do we entertain during the stressful holiday season? For our family, it’s about including others in our story, and getting to know their stories.
The story of Christmas is so rich and beautiful, very vulnerable, tender, and sweet.
It’s such a special time to reflect on our own lives, but also the lives of others. Getting to know them, including them, inviting them, and even the peaceful feeling of being invited ourselves on occasion.
It reminds me of this quote by Eugene Peterson. The gift of today …
“The only opportunity you will ever have to live by faith is in the circumstances you are provided this very day: this house you live in, this family you find yourself in, this job you have been given, the weather conditions that prevail at the …moment.” ― Eugene H. Peterson
Apple Cranberry Chutney Recipe
This Apple Cranberry Chutney is delicious served with turkey, ham, Cornish game hens, chicken, … or on sandwiches, in wraps, and even baked in a delicious brie!
It’s made with apples, cinnamon, … everything that says “holiday.”
What tips have helped you to make the initial dinner invites to others?
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 2 teaspoons freshly grated ginger
- 1 1/2 tablespoons curry powder
- 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
- 1 small russet potato, peeled and cut into 1-inch pieces
- 1 teaspoon coarse salt, plus more for seasoning
- 3 3/4 cups homemade or low-sodium canned chicken stock
- 1/2 cup heavy cream or milk
- Freshly ground pepper
- Sour cream, for garnish
Melt butter in a medium saucepan over medium heat. Add shallots cook until soft and translucent, about 2 minutes. Add ginger and curry powder cook, stirring, 1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway puree just until smooth (do not overprocess). Return soup to pan stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
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Ultimate Apple Pie
Yes, you can eat pie à la mode eve when on a diet! This slice has only 4 grams of fat&mdash15 less than some traditional recipes&mdashand still boasts a tender, flaky crust. A mix of Gala and Granny Smith apples guarantees a perfect filling.
Ingredients: Flour, whole-wheat flour, baking powder, sugar, salt, unsalted butter, reduced-fat cream cheese, water, lemons, Gala and Granny Smith apples, brown sugar, vanilla extract, cinnamon, nutmeg, egg, low-fat vanilla ice cream
Calories: 260 per slice
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This super easy recipe for Crock-Pot Apple Pie Caramel dip has only 4 ingredients, is fat-free and has all the yummy flavors of autumn!
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We all know pork pairs nicely with applesauce, but it's even better with apple chutney—especially one studded with golden raisins, dried cranberries, and chopped pecans. The cinnamon, nutmeg, lemon juice, and apple cider bring both sweet and tang to the dish, making it an ideal pairing for ham or pork chops.
Chutney has its origins in Indian cuisine and is typically made up of fruit, sugar, spices, and vinegar. Chutneys are now popular all over the globe and can range from a spicy condiment to a mild relish or salsa-style sauce. Chutneys can include vegetables, fruit, nuts, dried fruit, spices, sweeteners, and various vinegars or citrus juice. In addition to a topping for grilled and roasted meats, chutney can be used in many other ways. Use as a sandwich spread, spoon over goat cheese or mix with cream cheese for a tasty hors d'oeuvre, serve as a dipping sauce for chicken fingers, or layer in a grilled cheese for a sweet and savory treat. Once puréed, it can also be used as a glaze for meat or poultry roasts, including baked ham.
Considering there are chutney recipes from all over the world, there are many, many variations. For a similar recipe with a little spice, try a pear chutney with ginger, garlic, and hot chile pepper. Rhubarb chutney includes red onion and dried cherries and balances the sweet with a bit of chili powder and red pepper flakes. Chutneys can be a mixture of spiced papaya and raisins, pineapple and curry powder, and even roasted pumpkin. A cranberry chutney is a nice change from traditional cranberry sauce, and tomato chutney is a great alternative to ketchup.
The perfect savory-sweet accompaniment to your holiday turkey or pork. And it can be made well in advance, which saves precious time on the big day. Also delicious on turkey sandwiches or as an appetizer with cheese and crackers.
- 4 cups Fresh Cranberries
- 1-¼ cup Water
- 2-½ cups Sugar
- 6 whole Cloves
- 2 sticks Cinnamon
- 1 teaspoon Salt
- 2 whole Granny Smith Apples (peeled, Cored And Diced)
- 2 whole Bosc Or Anjou Pears, Peeled, Cored, And Diced
- 1 whole Small Yellow Onion, Chopped
- 1 cup Golden Raisins
- ⅓ cups Crystallized Ginger, Finely Chopped
- ½ cups Hazelnuts, Roughly Chopped
In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, water, sugar, cloves, cinnamon sticks and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.
- Firstly the dried cranberries have to be soaked. Therefore cover the cranberries barely with water. Heat them up for 2 min and let them soak for min 1 hour.
- Then slowly melt the butter in a sauce pan.
- Add red onion, red and green bell pepper and sautee for a minute.
- Next add vinegar, together with brown sugar and cranberries. Cook the mixture over medium heat for 20 minutes.
- Meanwhile diced the apple. Add it to the chutney together with allspice and freshly grated ginger. Cook for another 10 minutes.
- Fill the jars completely with chutney. Close tightly with a lid without delay.
If necessary, clean the jars of sticky residues when they are COLD.
CAUTION while filling the jars: The chutney is hot and sticky. Do not burn yourself.
- Serve Cranberry-Apple Chutney with a crispy pork roast or a BBQ sausage.
Hygiene is the top priority while canning.
Chosen your own jar size. I prefer 212 ml jars for 2 people. That’s plenty for a dish and you don’t have to discard leftovers weeks later.
Forget about cheap jars. Exploding jars are not funny. Especially if they are filled and hot. Invest in good jars with twist-off lids.
Sterilize jars by heating them up to 160°C (320°F) in the oven. Boil the lids in a water bath. Also rubber rings.
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- 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch chunks
- 1 tablespoon olive oil
- 1/2 cup orange juice (from about 1 orange)
- 1 cup raisins
- 4 3-inch-long strips orange zest
- 1/4 teaspoon ground ginger
- 1/2 cup apple juice
- 1 12-ounce package fresh or frozen cranberries (about 3 cups)
- Fresh-ground black pepper
- 4 teaspoons cider vinegar
- 1 chicken (3 to 3 1/2 pounds)
- 2/3 cup brown sugar
Heat the oven to 425°. Rub the chicken cavity with 1/4 teaspoon salt and 1/8 teaspoon pepper and put the orange zest inside. Twist the wings of the chicken behind the back and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast the chicken until just done, 50 to 60 minutes.
Meanwhile, in a medium stainless-steel saucepan, bring the cranberries to a boil with the apple, raisins, brown sugar, apple juice, vinegar, ginger, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and simmer over moderate heat, stirring occasionally, until the liquid has thickened and the fruit is tender, about 15 minutes.
When the chicken is done, transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the orange juice. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Serve the chicken with the orange sauce and the chutney.