Every year, I look forward to Thanksgiving. Everyone has their favorite flavor of the holiday. For some, it’s the mashed potatoes. For others, it’s the pumpkin pie. For still others, it’s the green been casserole.

For me, it’s the cranberry chutney. I stole this recipe from our friends, Nick and Heather, and now look forward to it every year. But the recipe requires a tablespoon of rum. I don’t keep rum in our house, so last year I made a last-minute trip to the liquor store to purchase one of those tiny bottles.

The clerk asked, “Can I see your I.D?

I felt flattered by the question until I reached in my wallet and remembered I’d left my driver’s license on my office desk. With guests scheduled to arrive in less than an hour, I didn’t have time to go home and retrieve it.

That’s when I decided to do the next best thing. I started approaching strangers in the parking lot of the liquor store, explained my situation to them, and begged them to buy an ounce of rum for me. One kind man took pity on me and muttered under his breath, “That must be some kind of recipe.”

Well, I think it’s pretty delicious. Consider giving it a whirl this holiday season:

The Best Bootlegged Cranberry Chutney Recipe Ever

2 c Whole cranberries
1 1/3 c Sugar (not so healthy, but needed else the cran tart you to death. Turkey can’t save you!)
1/2 c Dried chopped figs
1/2 c Dried cherries, strawberries, cranberries, and/or blueberries
5 tbsp Apple cider vinegar
1 tbsp Water
2 tbsp Chopped red onion
1 tbsp White rum (apple juice can be substituted.)
1/2 tsp Curry powder
1/2 tsp Ground cinnamon
1/2 tsp Fresh grated ginger root

Bring all ingredients to a boil.
Reduce heat to medium and cook 18 minutes or until thickened.
Let cool before serving.
Chutney can also be used as garnish on cream cheese dolloped crackers or as condiment on leftover turkey sandwiches.

Yum. Yum.

What’s YOUR favorite part of the Thanksgiving meal?

*Original photo found here

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