Cranberry Quince Chutney

This recipe is the Queen of Thanksgiving cranberry recipes. Ask anyone. You can also preserve it in a water-bath, thanks to the acidity of the cranberries, vinegar and sugar.

12 oz fresh cranberries

1c quince or apple jelly
1 red bell pepper, chopped
1/4 cup firmly packed brown sugar
3/4 tsp ground coriander
1 tsp mustard seeds
3/4 tsp dried hot red pepper flakes
1 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
4 inch strip of lemon zest (I usually add more)
1 medium onion, sliced (or diced)

In a large saucepan combine all ingredients except onion and simmer, stirring occasionally for 30 minutes. Add onion and simmer 20 minutes or until chutney is thickened.

Pumpkin Pie! V1

• 2 C of fresh pumpkin
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup egg nog
• 2 large eggs
• 3/4 cup packed light brown sugar + 1/4 cup dark  brown sugar
• cinnamon, ground ginger, ground cloves, cardamom, who knows how much!
• 1/4 teaspoon salt

Blend it together in the food processor. 450 for 15 minutes. Don't do this:

When taking your pie in and out of the oven, if it's in a tin dish, the weight of the filling may not be supported. Right. I was moving the pie out of the oven so I could cook the biscuits on 475 for 10 minutes... sigh. I suppose this why they make those double ovens. I continued to bake what was left. Resulting in:

Which was still pretty delicious. Will add fresh ginger next time.