Fresh Cranberry And Pear Chutney

Unlike most chutneys that rely on dried fruit, this uses fresh pears, cranberries and ginger for a different sort of texture. Not quite chutney, not quite cranberry sauce, it was delicious with the smoked turkey I served for dinner.

The recipe is from Gourmet Magazine, November 1991

You Will Need:

a 12 ounce bag of cranberries, sorted and rinsed.

1/2 cup firmly packed brown sugar

1/2 cup raisins

2 pears, peeled and chopped

2 teaspoons grated lemon zest

1/4 cup minced, fresh ginger root

1 cup chopped red onion

1/4 cup cider vinegar

1/2 teaspoon hot red pepper flakes

1 teaspoon mustard seeds

1/8 teaspoon salt

In a heavy sauce pan combine everything and simmer gently for 20-25 minutes or until the cranberries have mostly popped. The chutney will keep covered and chilled for 2 weeks Serve at room temperature.