This holiday chutney makes a lovely and light holiday dessert or sweet side dish.
Why try? The reddish-purple color, tart-sweet flavor and fruity-chunky texture add up to one delightful culinary experience.
Foodie Byte: To make this dish extra special, serve it in mini pumpkins that you bake and hollow out like you would a jack-o-lantern. You can eat the little pumpkins, too, just as you would an acorn squash.
Ingredients
1 cup apple cider vinegar
3/4 cup finely chopped onion
1/4 cup finely chopped peeled fresh ginger
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons finely grated orange peel
1 cinnamon stick, broken in half
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground cloves
1 12-ounce bag fresh cranberries
1 1/4 cups (packed) golden brown sugar
3 large firm Bosc pears, peeled, cored, cut into 1-inch cubes
Preparation
1
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
2
Boil mixture until reduced to 1½ cups, about 10 minutes.
3
Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
4
Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
5
Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.
Additional Info
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