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.
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