One of the main reasons I like winter is food. There is something about the cold weather that makes you crave for comforting food. Being in the US for the past few years, I have had a chance to enjoy colder winters compared to India and also had a chance to experience a culture and traditions that are new. Thanksgiving is one of the biggest holidays in the US. It is a time to catch up with family and celebrate what you have and remember to be thankful for everything.
As we get closer to the thanksgiving weekend, the husband and I are already making plans for the long weekend. We decided to spend this thanksgiving at home rather than take a vacation or travel anywhere in general. We are planning to just chill at home, make some good food, enjoy the long weekend and relax. As an early start, I decided to make this tasty recipe.
I wanted to do something wacky and new – I like roasted potatoes a lot. Everything about them is appealing – the taste, the texture and the flavor. I wanted to jazz it up a notch by pairing it up with a twist on the traditional cranberry sauce (a staple of thanksgiving meals) – my own creation – The cranberry chutney.
This chutney is sour, sweet, tangy and spicy and can accompany anything on the thanks giving table.
Cranberries are in season and I love working with veggies and fruits that are in season 🙂
- 1 lb or 450 gm Butter cream potatoes
- Olive oil
- 1 tsp Thyme (dried)
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup fresh cranberries
- ¼ cup jaggery or palm sugar
- 1 clove Garlic (finely chopped)
- ½ tsp Ginger (finely chopped)
- 1/2 tsp Mustard seeds
- 2 Green chili (Hot Thai chili)
- Pinch Orange zest
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Prep time 5 min
Cook time 20-25 min
Passive time 10 min
Recipe level Intermediate
Spice level 4 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator for the chutney using an air tight container.
Serving suggestion Warm or Room temperature
- In deep pot boil water. Cook the potatoes for 15 – 20 min on medium heat.
- To another deep pot add the cranberries and saute for a minute.
- Add the jaggery. Once it caramelizes add water. Mix well.
- Set the potatoes to cool down.
- Preheat the oven to 450 F. Grease a baking rack and drizzle some olive oil.
- In a separate plate smash each potato using a paper napkin.
- Plate all the smashed potatoes on the baking rack. Add salt, pepper and thyme. Drizzle some olive oil on the top.
- Bake for 16-20 min.
- Meanwhile mix the cranberries sauce well, add some more water if necessary.
- Add the orange zest and a pinch of salt.
- In a small sauce pan add 1/2 tablespoon olive oil. Once it is heated add the slit green chili and few seconds later add mustard seeds.
- Once the mustard seeds splatter, add the garlic and ginger.
- Once the smell of the ginger and garlic is gone , this would take 30 seconds, add the tempering to the cranberry sauce.
- Mix well and set aside.
- Take the potatoes from the oven and carefully place them onto a platter.
- Either add the cranberry chutney on the top or dip your potatoes in the chutney.
Serve warm or at room temperature.
- If you prefer smaller bites for an appetizer you could use baby potatoes instead and bake for 15-18 min.
- I got the butter cream potatoes from the fresh market near by.
- You can use the chutney on any other side dishes too.
- You can use fresh thyme for a much enhanced flavor and also for garnish.
This year I’m thankful for the health and wellness of our families.
I would love to know what you are thankful for.
Happy Thanksgiving everyone 🙂 !!