cranberry pear ginger chutney
Had a hankering for turkey and made this chutney yesterday. Definitely one of my all times faves and so easy to make. I have blogged about it before but now I have a pic. This can easily be doubled or even tripled! Enjoy!
1 cup plus 2 T. light brown sugar
1/3 cup red wine vinegar
2 ounces fresh ginger, peeled and cut into 1/8 by 1 inch strips ( made them even smaller)
1/4 t. cayenne pepper (important for the added oomph)
pinch of kosher salt
2 lbs. of firm pears (we used Bosc), peeled, and cut into 1/3 inch dices
3/4 lb. fresh cranberries (roughly 3 1/2 cups)
In a medium sized saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat. Add the pears, cover and cook for about 10 minutes or until crisp-tender. I set the timer and it took about 8 minutes, so fyi. Once they are done, strain the liquid into a bowl and transfer the pears into a separate bowl. Return the liquid to the saucepan.
Add the cranberries to the liquid. Cover and cook over moderate heat or until the cranberries just begin to pop. It takes about 3 minutes. Strain the liquid into a bowl and at the cranberries to the pears. Return to the liquid to the pan until it starts to boil and reduce down to 1/2 cup. This takes about 5 minutes.
Stir in the cranberry/pear mixture and let cool Served chilled or at room temperature. Can stay in the refrigerator for at least 3 days.
That sounds delicious. Will have to try that. By the way, I tried your recent banana bread recipe (where you doubled the liquid part) and it was amazing. Rich, moist, flavorful.
This one is a winner [email protected]@thegothamgalgothamgal.comgothamgalry.com
Going on my Thanksgiving table. Thanks Joanne. One less recipe I need to search out!
Happy to [email protected]@thegothamgalgothamgal.comgothamgalry.com
Hi! THis looks great and I am going to make it tonight as a test run for Thanksgiving. I hope all is well with you.
An annual goodie