This is a recipe you don't feel bad making ahead of time. I have a thing where I want everything to be served fresh, but this one does not have to be. You can serve a little chutney with dinner, but will double as a appetizer when poured over a block of soft cheese to serve with nice crusty bread or crackers. If your lucky enough to still have some around, spread on a left over turkey ciabatta sandwich on Friday.
Cranberry Pear Chutney
Print recipe here
¾ cup fresh apple cider
¾ cup fresh orange juice
1 TB cider vinegar
zest of 1 orange + the orange, cut small and all white removed
1 cinnamon stick
4 whole cloves
¾ cups rapadura (or brown sugar)
12 ounce package fresh cranberries (about 2 cups)
1 firm but ripe pear peeled, halved, cored and cut into 1-inch cubes
1. In a medium saucepan over medium-high heat, combine the apple cider, orange juice, cider vinegar, orange zest, cinnamon stick and cloves.
2. Bring to a boil, reduce the heat to medium and simmer 10 minutes. Stirring occasionally, until reduced to 1 cup.
3. Stir in the brown sugar until it dissolves, about 2 minutes.
4. Add the cranberries and pears and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20 to 30 minutes. The fruit will be quite soft. (I love the sound when the cranberries pop!)
5. Pour the chutney into a jar or bowl and stir with a fork, crushing some, but not all, of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week.
6. Serve with turkey, lamb, pork tenderloin. Pour over soft cheese with crusty bread or crackers. Spread on muffins or leftover turkey sandwich.
Today's recipes where brought to you by, inspired or adapted from: Williams-Sonoma