Tuesday, November 27, 2007

Cranberry ginger Chutney

If you're thinking of a way to Asia-fy your Thanksgiving Day meal without quite turning to Peking Duck and chopsticks, consider this recipe! I've made this a couple of times now, and I really like how this combination of tart cranberries, sour vinegar and hot ginger and pepper! If you're buying frozen turkeys now that they're on sale, give it a try! Sorry again for the late post. :-)

1 1/2 cups sugar
3/4 cup apple cider or apple juice
1/3 cup apple cider vinegar
1 12-ounce bag fresh cranberries (about 3 cups)
1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
1/4 cup finely chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper

How to:
Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.) Makes about 3 cups.

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