My Soul Sisters and I have a standing date one weekend a month at one of our homes (or at least in a city of our choosing) to just chill. Sip wine. Talk trash about men. Sleep late. Watch movies. Have a girls’ night out… or not. Whatever we need to just be women again – not moms, not wives, not businesswomen, just us.
One month in particular we were in Charlotte and, as is tradition with us, we went to Sunday brunch on our way out of the city and back home. We went to Mimi’s Cafe, a cozy little restaurant where I had the best turkey croissant sandwich I ever tasted, and I KNOW that the cranberry sauce chutney thing was the reason. I have been trying to find it or duplicate forEVER, and I think I finally did it! I didn’t have a croissant, but my low-carb honey wheat bread worked just fine…
- 1 14oz. can whole berry cranberry sauce
- 1 11oz. can mandarin oranges, drained
- 4 Tbsp. unsalted butter, divided
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. light brown sugar
- Turkey slices
- Your choice of sliced bread
- Crisp bacon, lettuce, tomatoes (optional)
- Drain and rough chop oranges and place in saucepan. Add cranberry sauce and chop with fork to loosen. Over medium heat add 2 tablespoons of butter, balsamic vinegar, and brown sugar and combine. Allow to simmer for about 30 minutes so that flavors can marry and texture can begin to smooth. It will be chunky but should smooth out a bit.
- While chutney is simmering, spread softened butter on bread or melt butter in pan and add bread slices. Allow to brown and crisp being careful not to burn them. Remove from pan and spread warm or room temperature chutney on the non-toasted sides of the bread. Fill with turkey breast slices, crisp bacon, lettuce, and tomatoes.
- **store leftover chutney in mason jar and refrigerate.