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I shared these recipes on Vanderbilt Wife … three years ago! They are still two of my favorite holiday recipes and make an appearance pretty much every Thanksgiving and Christmas. The cranberry chutney makes canned, jellied sauce seem laughable and can be cooling in the fridge in 15 minutes. The lattice crust on this pie seems fancy but is simple; and because it is served cold, you can make the pie a day or two ahead and have extra time – and oven space – for your holiday feasts!
From our kitchen to yours, enjoy.
Cranberry, Cherry, and Walnut Chutney
1 c. sugar
1 c. water
1/2 c. port, sweet red wine, or 100% grape juice
1/4 tsp. ground allspice
1/2 c. dried tart cherries
1 pkg. fresh cranberries
2/3 c. chopped walnuts, toasted
1/2 tsp. grated orange rind
1/4 tsp. almond extract
orange rind strips, optional
Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries and cook 1 minute. Stir in cranberries; Return to a boil. Reduce heat and simmer 10 minutes, until all cranberries pop.
Remove from heat. Stir in walnuts, rind, and extract. Garnish with orange rind strips if desired. Cover and chill.
[Combine leftovers with a can of mandarin oranges and pour over raw chicken, then bake in the crockpot on low 6-8 hours for an amazing dinner!]
1 box refrigerated pie crusts (2 crusts) (or homemade)
1/2 c. sugar
1 T cornstarch
2 (8 oz.) bricks cream cheese
1 large egg
1/2 tsp. almond extract
1 can cherry pie filling
1 egg white, beaten
Heat oven to 350.
Fit 1 crust in a 9-inch pie plate. Cut other crust into 1-inch strips.
Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer until smooth. On low speed, beat in egg and extract.
Spread batter evenly in crust; spoon pie filling on top.
Brush crust strips with egg white. Place strips over top in lattice pattern.
Bake 50-60 minutes, until crust is golden brown.
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Sweet Tooth Friday
Ingredient Spotlight: Cream Cheese and Fruit