Marye wanted some ideas/recipes for sauce for these goodies, so I guess I can just post it here - maybe someone else would be interested.
Sauces for Mary –
Roxanne: I served with a cranberry concoction---in my former life but will try some of these other suggestions next time-----
Here’s one of my cranberry salsas
CRANBERRY APPLE SALSA
- Gourmet, 11/90 – the salsa is part of a recipe for Turkey & Swt. Potato Croquettes, so I’m thinking it would work perfectly!
FOR THE SALSA:
1/2 cup finely chopped picked-over fresh cranberrries
3/4 cup finely chopped Granny Smith apple tossed w/1 T. lemon juice
1 Tablespoon honey
2 scallions, chopped fine
3 Tablespoons golden raisins, chopped fine
2 fresh jalapeno or serrano chilies, or to taste, seeded & minced
Vege oil for deep-frying the croquettes
In a small bowl combine the salsa ingred.& season w/salt to taste. Chill the salsa, covered for 1 hour.
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Lorraine: I can't believe I've never served it with a cranberry chutney. As kids, we ate it with ketchup, or my Mother's green tomato pickles.
My note: I don’t have a recipe for green tomato pickles, I’m not a big fan of green tomatoes.
But, here’s how to smoke ketchup that I just learned to do and it’s wonderful!! (don’t know if you & Terry have a smoker or grill doing smoke or not…?)
This is the link to the thread with the smoked ketchup on
C@H – the method is at the bottom of the post for the ribs. Marye, it is so good!
http://www.forums.cuisineathome.com/ubbt...true#Post152570-------------------------
Marye, this is the ketchup I served, along with some chutneys, with the Tourtiere Turnovers of Lorraine’s
HUCKLEBERRY KETCHUP
It's amazing what all this ketchup is good on/with!!
Recipe By :a Chef's Journey recipe for the 2006 Windsor Fund Raiser Dinner
32 ounces frozen (or fresh) huckleberries or blackberries or if necessary -- blueberries
2 T. shallots -- sliced
2 cups Tawny port
4 T. currant jelly
1/2 cup red wine vinegar
1 1/4 cups Huckleberry Jam
In a large saucepan, combine all the ingredients except the Huckleberry Jam.
Mix well, bring to a boil; reduce to a simmer and cook for 2 hours.
Remove from heat and let cool a few minutes.
Puree in a food processor until smooth.
At this point for a smooth 'ketchup' push through a sieve or strainer. (chinois is too fine)
Allow to chill overnight.
Add just enough Huckleberry Jam for a 'ketchup' consistency.
(about 2:1 - puree to jam is a good amount)
NOTES : makes approx. 2 1/2 cups
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Since Huckleberries are so perishable, it may be difficult to purchase them. Using Blackberries is a good substitute and add Huckleberry Jam to finish off - they add a tartness that is so good. Here is a website that offers Huckleberry Jam.
http://www.oregonjam.com/-------
Any fruit chutney (especially with apples) would be very good served with them, also.
Have fun!!