Are you in as much shock as I am that Thanksgiving is next week?
Luckily my first attempt at getting ready for it was this easy Cranberry Pear Chutney that is LOADED with flavor. It also nicely solves the whole cranberry debate: We think the pilgrims used them, so we have to have them, but how? Cranberry bread? Not if there is pie around. In a can? Um, I am just going to pass on that one. My mom loves this fresh chunky side salad with chopped cranberries, orange zest, and sugar, but it is just a little too hard to eat raw cranberries for moi.
Enter Cranberry Pear Chutney. You may have gathered from the sheer number of curries I have posted on this site that I love everything about Indian food, but especially their condiments. And chutney is tops. The acid with sweet with vinegar. YUM.
And I just want to use pear in everything right now, so I am so happy to put these gorgeous things to work:
There is so much going on from all these flavors. It is like fireworks in your mouth. Even if Aunt Flo brings frozen peas, this will bring some excitement to your plate. And can you even IMAGINE a leftover turkey sandwich with stuffing and CHUTNEY? Good thing this recipe makes two ball jars because I might have to keep one just to make a left over Thanksgiving sandwich. I already warned my mom to skip the can and the pseudo-salsa and to make room for this guy (and you know I am bringing that Turkey bowl to serve it in too.)
I also feel like this makes the best gift if you are going to someone else’s house. I am planning on bringing it over to win some daughter points looking like this:
I might even make these for Christmas gifts too if they look that cute.
But the best part is this comes together SO fast. 20 minutes tops.
Hope this rocks your Thanksgiving as much as it will mine.
Happy Eating, xoxo Katie
Cranberry Pear Chutney (printer version here):
1 bag cranberries
Zest of 1 orange
3 inch piece of ginger, finely chopped or grated
3 Bosc (they stay firmer but use whatever you have) pears, diced
1 tsp ground cinnamon
1 tsp ground cloves
1 cup brown sugar, packed
3 Tablespoons lemon
3 Tablespoons Apple cider vinegar
1 1/2 cups Apple cider
Pinch of salt
In medium saucepan, combine all ingredients except pears. Bring to a boil, reduce heat. Simmer uncovered for 10 minutes or until cranberries soften. Add pears and cook for 5 more minutes.
Serve chilled or at room temperature.