The first time I gave out this simple chutney was when Chef Emeril Lagasse visited my home. Emeril calls it Hazel’s Chutney. It’s so simple and a perfect side dish anytime you make chicken or turkey with dressing. Guests would compliment me on the chutney, but I’d evade the issue when they asked for the recipe — that is, until Emeril asked. It’s no longer a secret.
1 can (16 ounces) whole cranberry sauce
1 can (8 ounces) crushed pineapple
1 cup chopped pecans
1/4 cup finely chopped celery
Mix well and keep refrigerated until mealtime.
Look for some country veggie recipes during the next few weeks.