No Thanksgiving meal would be complete without some kind of relish, nor without cranberries! I haven’t made this one yet, but I think I’ll be bringing it to my mom’s for Turkey Day dinner! (Bonus: Make it ahead and refrigerate up to one week for blended flavors!) You might have a hard time finding dried pears at your market, so you can try making your own dried pears if need be! I think I might actually use fresh ones in my version if I have to, as I don’t have a dehydrator handy (heehee).
Makes about 1 1/2 cups ACTIVE TIME: 10 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy
6 ounces dried pears, coarsely chopped (1 cup) 1/2 cup dried cranberries 1/2 cup cider vinegar 3 tablespoons brown sugar 2 tablespoons finely chopped fresh ginger 2 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper 1/2 teaspoon crushed black peppercorns 2 strips orange zest 1/4 cup water
1. Combine pears, cranberries, vinegar, sugar, ginger, garlic, crushed red pepper, peppercorns, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes. 2. If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.
NUTRITION INFORMATION: Per tablespoon 32 calories 0 g fat (0 g sat, 0 g mono) 0 mg cholesterol 8 g carbohydrate 0 g protein 1 g fiber 1 mg sodium 49 mg potassium