Cranberry Chutney
Trade in the ordinary canned cranberry sauce for a taste of culinary excellence with the vibrant Cranberry Chutney prepared by Estero Executive Chef Randy Cazzalino.
Yield: 4 people
Equipment
- 1 large saucepan
Materials
- 2 cups apple cider vinegar
- 1 cup onion finely chopped
- 1 /4 cup fresh ginger finely chopped peeled, from about 2-ounce piece
- 2 1/2 teaspoons lemon peel finely grated
- 2 1/2 teaspoons orange peel finely grated
- 1 cinnamon stick broken in half
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon ground cloves
- 1 12 oz bag fresh cranberries
- 1 1/4 cups dark brown sugar packed
- 2 large Bosc Pears, firm about 18 ounces total, peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)
Instructions
- Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan.
- Boil mixture until reduced to 1 ½ cups, about 10 minutes.
- Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
- 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.
- Using potato masher, mash mixture coarsely.
- Transfer chutney to bowl and cool.