Cranberry Pear Chutney.

It’s no secret that Thanksgiving is my favorite holiday. Great food, surrounded by the people I love, laughing and and lots of silly traditions, ensure that each year our celebration is familiar, and yet slightly different from the one before.

One of my favorite recipes from this indulgent affair is Cranberry Pear Chutney, a concoction which over the years, I’ve carefully honed and crafted to make a perfect assembly of sweet, tart and fabulous. The secret is the fig vinegar. Simply not the same without it.

In case you are up for something a little different this year, I share my recipe. It’s awesome on Greek yogurt for breakfast too. Happy Turkey Day!

Cranberry Pear Chutney

  1. 1/2 c. fig vinegar (cider vinegar can be subbed but.. not the same)
  2. 2 1/2 c. lt. brown sugar
  3. 2 T grated fresh ginger root
  4. 2 T cinnamon
  5. 1/2 t cloves
  6. 1/2 c. water
  7. 2 lemons, peeled, grated, pith discarded, cut flesh into large pieces
  8. 1 orange
  9. 3 Bosc pears, coarsely chopped
  10. 3 c. fresh cranberries
  11. 1 c. raisins

In a large saucepan, heat 1 through 9 over medium-high heat to boiling. And half the cranberries and all of the raisins. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.

Add remaining cranberries and simmer for another 5 minutes. Remove from heat. Cool. Cover and refrigerate.

Can be made up to 3-4 days ahead.



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