My Parkinson’s Kitchen Mantra
Experimenting with new recipes and creating my favorite standbys were enjoyable pastimes prior to Parkinson’s. With some thought and careful recipe selection, they still are. My mantra is simplicity. A fifteen ingredient dish that requires three bags of groceries to lug home, has dangerous peeling, slicing, and dicing, and uses multiple bowls, pans, and utensils creates anxiety. Who needs that?
A traditional dish I prepare during Thanksgiving week is cranberry chutney. I have used this recipe for a couple of decades, and it passes the simplicity test!
Holiday Cranberry Chutney
1 12 ounce bag fresh or frozen cranberries
1 ¼ cup sugar (note—I use ¾ cup of sugar)
¾ cup water
1 large tart apple, chopped (do not need to peel)
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon ground cloves
Directions: Combine all ingredients in saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 15 minutes or until apple is tender and the sauce is thickened. Cool. Store in refrigerator.
Credit: Best of Taste of Home—1st Ten Years.
Why I Like This Recipe:
- Have all ingredients in pantry except cranberries
- Requires only 7 items
- Can decrease amount of sugar (which I need to do) and still have great chutney
- Do not have to peel apple (which I can no longer safely accomplish)
- Easy to prepare (mix and cook in same pan)
- Easy to clean up
- Can add variations such as orange sections or walnuts or raisins
- Pairs nicely with turkey, pork, ham, chicken or cream cheese
- Keeps for several days in refrigerator
Joe and I will enjoy our 15th Thanksgiving dinner at The Chesterfield’s Leopard Lounge this year. But we are sent home with generous leftovers. My chutney is the perfect accompaniment.