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!