Tuesday, October 13, 2009

Tara's Thanksgiving Cranberry Chutney

1 cup of apple cider vinegar
1 onion finely chopped (about 1 cup)
juice of 1 orange
zest of 1 orange
zest of 1 lemon
2 inch knob of ginger, peeled and finely chopped
1 cinnamon stick
1/4 tsp dried crushed chillies
1/4 tsp cloves
1 bag (12 oz) of fresh cranberries
1 cup packed brown sugar
2 large bosc pears, peeled, cored and cut into cubes

Combine vinegar, onion, juice, zest, ginger, and spices. Boil for about 10 minutes. Ass cranberries, brown sugar, and pears. Cover and simmer for about 30 minutes. Take the lid off and continue to simmer and stir to thicken if needed. Using a masher or spoon (if you don't have a potato masher...because I don't) mush the chutney getting rid of some of the big chunks.
Serve on top of turkey.

SO good. Also delicious with goat cheese. Also delicious with turkey sandwiches. I'm thisclose to putting it on top of vanilla ice cream too. Bad idea?

riffed on from an old Bon Appetit

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