This recipe appears in:In Season: Cranberries
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This chutney, published here courtesy of Fairchild and Bon Appétit, was one of them. Here's what she said about it: "It's easy, different, and I like the texture. Plus, it's foolproof, so I'm giving it to a friend who never cooks the other 364 days of the year."
- 2 cups apple cider vinegar
- 1 cup finely chopped onion
- 1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
- 2 1/2 teaspoons finely grated lemon peel
- 2 1/2 teaspoons finely grated orange peel
- 1 cinnamon stick, broken in half
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon ground cloves
- 1 12-ounce bag fresh cranberries
- 1 1/4 cups (packed) golden brown sugar
- 2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.
Do ahead: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.