Cranberry Pear Chutney

23 Nov

I love Thanksgiving, it is the one time of the year that the rest of America is obsessed with food as I am.  Every year I read countless articles about how to turn the classic Thanksgiving dishes on their head.  Soy glazed turkeys, ancho chili spiced sweet potatoes, sumac dusted green beans.  All delicious I am sure.  I, however, remain a Thanksgiving purest; roasted turkey, giblet gravy made from pan drippings, fluffy mashed potatoes, sage stuffing and cranberry sauce.   I really like cranberry sauce. It is beautiful, gets better if you make a few days ahead and takes 15 minutes from start to finish.  Pears are beautiful this time of year so they seem a natural choice to provide some sweetness.  You can substitute with apple or omit them all together.

Cranberry Pear Chutney

12 oz fresh cranberries, rinsed

1/2 cup sugar

1 orange, zest and juice

3/4 cup orange juice

1 teaspoon fresh rosemary, minced

1 teaspoon salt

1 pear, ripe but firm.  Peeled, cored and diced.

Combine all of the ingredients, except for the pear, in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring frequently, until all of the cranberries have burst and the mixture starts to thicken.  Approximately 10 minutes.  Remove from the heat.  Fold in the pear.  Refrigerate.  Serve cold or at room temperature.

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