Recipes for readers
One of my favorite parts about writing books is immersing myself in my characters’ lives. Seeing what they see, feeling what they feel, and, because I am an unrepentant foodie, tasting what they taste.
When I write a scene of characters sharing a cocktail or making a meal, I have an idea of what they’re drinking or eating. Recently, however, I’ve decided to have a little more fun and start creating the recipes I describe in the book. But, being a Southern woman, I just can’t keep these recipes to myself. So, if you win a giveaway or buy one of my books at a Sapphic Lit Pop Up (@SapphicLitPopUp) event, chances are you’ll get a recipe card from one of my books.
Problem is, for my newest release, When It Feels Right, I couldn’t narrow it down to just one recipe, so I decided to give this one out to the world!
Abby McCallister is confident, loud, and unapologetically in love with life. She likes bright wigs, wild jewelry, and meeting new people in her job as bartender at Riveter’s, DC’s hottest lesbian bar. Abby’s also a nurturer. She loves to cook for her adorable new roommate, Marlene, and her queer Dungeons & Dragons group.
On her first trip back to D&D after an enforced absence, Abby throws on her favorite neon go-go boots and whips up a batch of her famous brie puffs, complete with this cranberry chutney to top them off. It’s sweet and tart and unexpected, just like Abby.
Abby’s Cranberry Chutney
12 oz frozen cranberries (no need to defrost before using)
1 cup raisins
1 large Gala apple, peeled, cored, and finely diced (you can substitute your favorite tart-sweet apple here if you don’t like Gala)
2/3 cup finely chopped yellow onion
1 large clove garlic, minced
4 teaspoons grated fresh ginger
1 cup packed light brown sugar
Zest of 2 oranges
Juice of 2 oranges
½ cup water
¼ cup apple cider vinegar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
Generous pinch red pepper flakes
Generous pinch salt
Mix together all ingredients in a heavy medium pot and bring to a rapid boil over high heat
Reduce heat to low, cover with a lid, and simmer for 45 minutes
Remove lid and simmer chutney another 15 minutes or until thickened
Cool completely before serving to top Abby’s Brie Puffs, but this chutney is super versatile, try a dollop on anything!
**Chutney will keep for 10 days covered in refrigerator or can be frozen up to two months (thaw overnight in refrigerator before serving)
