Saturday, November 26, 2011

super snazzy cranberry chutney

This is the the fancy cranberry sauce we made (ok, mostly Eli made it, but I helped) for thanksgiving. It was an unusual recipe and it turned pretty yummy - although a bit too vinegary, we thought. Eli thinks next time we should substitute water for some of the vinegar. Here it is in progress, right before we added the pears.

Cranberry, Pear and Ginger Chutney (From Bon Apetit)

4 cups apple cider vinegar
2 cups finely chopped onion
1/2 cup finely chopped fresh peeled ginger (from about a 4 oz piece)
5 teaspoons finely grated lemon peel
5 teaspoons finely grated orange peel
2 cinnamon sticks, broken in half
1 teaspoon dried crushed red pepper
1/2 teaspoon ground cloves
2 12 oz bags of fresh cranberries
2 1/2 cups (packed) brown sugar
4 large firm Bosc pears, peeled, cored, cut into 3/4-inch cubes (about 5 cups)

Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick, crushed red pepper, and ground cloves in heavy saucepan. Boil mixture until reduced to 3 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 sticks. Using potato masher, mash mixture coarsely. Transfer to bowl and cool.

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