Cranberry Pear Chutney- Just in Time for Thanksgiving!
This recipe is so good, that one of my regular Thanksgiving clients asked if I could please send her more of it this year.
It started out as a recipe in Gourmet Magazine, underwent some changes in the kitchen of a catering company I worked for in New York City for several years, and then went through more changes as I worked from memory to restore it after starting my own catering business in L.A.
I hope you’ll enjoy it as much as my clients do.
CRANBERRY AND PEAR CHUTNEY
- 12 ounces cranberries, picked over
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup raisins
- 2 pears, peeled and chopped
- 1/4 cup minced peeled fresh ginger
- 1 jalapeno chile, minced
- 2 tablespoons cider vinegar
- Juice and grated zest of one large lime
- 2 cinnamon sticks
- 1 teaspoon mustard seeds
- 1/8 teaspoon salt
In a heavy saucepan combine all the ingredients in a saucepan and simmer on medium to low heat, stirring gently with a wooden spoon occasionally, for about 15- 20 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for several weeks. Serve the chutney at room temperature.
Yield: @3 cups