Cranberry Sunshine Chutney
This sunny twist on a traditional holiday condiment is great on feast day, but even better as a topping on a baked sweet potato or leftovers. It is sure to brighten up a cold wintry day.
The combination of these fruits creates a show-stopping, luxurious-looking purple condiment that zings with freshness and spice. Although I appreciate this served with poultry, I love it with hard, aged cheeses, especially Manchego. Cheese on a cracker gets a holiday buzz with a teaspoon of chutney on top.
Ingredients
SERVINGS: 2 cups*
- 1 cup pears, cored and diced (skin on, just a bit under ripe)
- 1 tablespoon lemon juice
- 1 cup diced onion
- ½ teaspoon salt
- 2 tablespoons + 1 cup water
- ½ teaspoon coriander
- ½ teaspoon allspice
- ¼ teaspoon chili powder (more or less depending on spice preference)
- ¼ teaspoon black pepper
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup blueberries
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup dried cherries
Preparation
Prepare pears and sprinkle with lemon juice.
Place 2 tablespoons of water, onions and salt into a large saucepan and cook for 3–5 minutes, until the onions soften and much of the liquid has evaporated.
Add spices, ginger and garlic and cook until the aromas are released, about a minute or two.
Add pears and blueberries to the pot and stir to coat the fruit with spices, then add 1 cup of water and sugar. Cook for about 5 minutes.
Add vinegar and cherries and cook until the sauce has thickened. It is done when you can drag a spoon through the mixture and the path will remain.
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This chutney brings together the traditional holiday flavors of pumpkin, sage and cranberry, and wraps them up in savory and lightly spicy goodness. Serve with turkey, chicken or pork.
