Friday, November 21, 2008

Cranberry Pear Chutney

I have always wanted to make homemade chutney . . . so at long last I did! (Just in time for Thanksgiving too . . . it will be wonderful on our Thanksgiving table!) Man almighty does my house smell good! With every ingredient I added a new incredible scent burst from the pot creating a spicy potpourri that I wish that I could bottle and let loose in my house everyday! Cranberries, pears, onions, fresh ginger, lime, orange, cinnamon, and allspice! Love it! Cranberries and citrus go so well together and I love the brightness that the lime and orange add! I am definitely going to make more chutney in the future! I am a little ancy today and am ready to take off when my hubby gets off of work and head south for a weekend to be with my gals! We have a group going to "Twilight" (yes, roll your eyes if you must!) tonight and are doing a girls night out! I need it! I am ready to be done with school this semester and move on! A little chill time is just what the doctor ordered!
Cranberry Pear Chutney
Recipe by: Emily

2 cups Cranberries, fresh or frozen
4 large Pears, not quite ripe, peeled, cored and chopped
1/2 cup Golden Raisins
1 large Vidalia Onion, chopped
2/3 cup Orange juice
1/2 cup pure Maple syrup
1/4 cup regular Molasses
1 1/2 Tbsp freshly grated Ginger
Finely grated zest and juice from 2 limes
2 tsp Salt
1 tsp freshly ground black pepper
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
1 tsp brown sugar

1. Sweat the onions for a few minutes over medium heat, add the brown sugar and continue to cook for 2 minutes. Add the pears and cranberries and cook for about 3 minutes or until cranberries start to pop and soften. Add the orange juice, lime zest and juice, molasses, syrup, cinnamon, allspice, nutmeg, salt and pepper and bring to a simmer over medium high heat, then lower heat to medium low and cook for 1 hour, stirring occasionally. Allow to sit at room temperature for 15-20 miuntes and then refrigerate. It will thicken as it cools! Serve with turkey, pork, chicken, or on sandwiches or add to a chicken spinach salad. Serving at room temperature is best! Enjoy!


Michelle said...

Hi Emily!

Thanks so much for I've discovered your blog! Yay! Thank you for tagging me. This sounds fun. I will do this post tonight or tomorrow morning. :) Oh and this chutney looks great! I was going to do a homemade cranberry sauce bt hmmm...this looks even better. :)

You can count me in as a regular visitor. :) Have a great Friday!


Pam said...

The chutney looks and sounds wonderful - I love pear and cranberries.

Thanks for the tag. It's great hearing random things about my blogging friends.

Anonymous said...

Really flour? That is a bit strange....The chutney looks great!

The Food Librarian said...

Wow! Cranberry and pear are a perfect combo! This sounds delicious. I love mango chutney, but this is a perfect fall dish. And flour?! Really? That made me chuckle.

Lisa said...

Thanks for the tag! Wow, so you are one of 8 kids? I love hearing new things about my blogging buddies.

Deb said...

This chutney sounds so yummy - bet it would be delicious alongside a juicy turkey! Loved hearing about your favorite old movies - I love them too! I am crazy about John Wayne westerns! Thanks for sharing!

Deb said...

Hey, I don't know how to link you and tag! HELP!

nicole said...

I have never made chutney either. It sure does looks good though.