Rick Rodgers Saves Thanksgiving!

Thanksgiving superhero Rick Rodgers is with us this week! And just in time for Thanksgiving! Rick and Denise talk about cooking for the holidays, making it easier on yourself, and the importance of lists, lists, and more lists. As the author of Thanksgiving 101, he knows his way around Thanksgiving! Below Rick give us his recipe for Cranberry, Ginger, and Lemon Chutney.

Rick is a legendary cookbook author and award-winning culinary teacher. He is an expert on the desserts and history of the lively cafes and legendary bakeries of Vienna, Budapest, and Prague. At CoffeeAndCake.org Rick teaches you how to recreate these famed baked goods in your own kitchen. As the author of the best-selling book, Kaffeehause, Rick is uniquely equipped to share these iconic recipes. There are upcoming joint classes with Rose Levy Beranbaum and Michelle Polzine, not to be missed! Bon Appetite magazine awarded Rick the prestigious Food and Entertaining Award for “Outstanding Culinary Teacher,” an honor he shares with only a handful of other educators.

RICK’S LINKS:

• Website: https://coffeeandcake.org
• Kaffeehause: https://www.amazon.com/Kaffeehaus-Exquisite-Desserts-Classic-Budapest-ebook/dp/B09NN6SM2B/ref=sr_1_1
• Thanksgiving 101: https://www.amazon.com/Thanksgiving-101-Celebrate-Americas-Favorite/dp/0061227315/ref=tmm_pap_swatch_0
• Instagram: https://www.instagram.com/cookbookrick/
• Facebook: https://www.facebook.com/CookbookRick

Cranberry, Ginger, and Lemon Chutney Makes about 3 cups, 12 servings From THANKSGIVING 101 by Rick Rodgers

I have created countless recipes for homemade cranberry sauce over the years, but this is the one that I garners the most requests. Everyone loves its zesty, sweet, and spicy combination of flavors, and it really enlivens a traditional menu. Remember, cranberry sauce keeps forever, so you can make it will ahead of the main event or keep leftovers a few weeks.

1 medium lemon                 

One 12-ounce bag fresh or frozen cranberries, rinsed, soft berries discarded      

2 cups granulated sugar

½ cup (¼-inch dice) crystallized ginger (about 2½ ounces)

⅓ cup finely chopped yellow onion

1 garlic clove, minced

1 jalapeño pepper, seeded and minced

1 cinnamon stick

½ teaspoon dry mustard

½ teaspoon salt

1. Using a Micrograter or the small holes on a box grater, remove the yellow zest from the lemon. Using a small, sharp paring knife, cut away and discard the thick white pith. Cut the lemon in half horizontally and pick out the seeds with the tip of the knife. Dice the lemon flesh into ¼-inch pieces.
2. In a medium, nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. (The chutney can be prepared up to 3 weeks ahead, covered tightly and refrigerated.) Remove the cinnamon stick just before serving. Serve at room temperature.

Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.

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