Because I like to use fresh ingredients, I grabbed a bag of fresh cranberries at the produce stand. I don’t have many recipes using fresh cranberries, or I didn’t before this weekend, besides a Cranberry Relish for Thanksgiving (which I will post at a later date).
Once home and emptying my shopping bags I looked at the bag of fresh cranberries and thought cranberry chutney which led me to a cranberry barbecue sauce for grilled chicken or better yet grilled turkey breast. While I did make the Cranberry BBQ Sauce another entirely different recipe came to me as I was tasting the tartly sweet chutney… boy would this taste good smeared on a warm, dense cornbread muffin.
So there you have it – my disjointed thoughts on fresh cranberry recipes.
For the Cranberry Chutney:
1 small bag fresh cranberries, 8 oz.
1/2 cup sugar
1 lemon – use zest and juice
1 tsp. gr. ginger, fresh if you have it
1/4 tsp. all spice
1/2 tsp. cinnamon
Add all ingredients to a sauce pan over medium heat. Cook and stir until cranberries soften and sugar melts, about 15-20 minutes. Mash cranberries with wooden spoon as you cook.
Makes about 1 and 1/2 cups cranberry chutney. This will keep more than a week in a mason jar in the fridge.
For the Cornbread Muffins: (makes 24)
3 cups all purpose flour
1 cup sugar
1 cup cornmeal
2 tbs. baking powder
1 and 1/2 tsp. salt
1 cup milk
1/2 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 large eggs
2 tbs. canola oil
1 cup corn kernels (thawed if frozen)
Heat oven to 350 degrees. Line 2 muffin tins with paper cupcake liners.
Whisk dry ingredients in a large bowl. In a medium sized bowl mix all wet ingredients. Once combined add the wet mixture to the dry whisked ingredients. Beat well until combined. Fold in the corn kernels.
Using a tablespoon sized ice cream scoop spoon batter into the muffin tins filling each 3/4 full. Bake for about 20 minutes until just lightly golden brown. Cool and serve with the Cranberry Chutney.
These muffins will keep in an airtight container for three days.