Recipe: Cranberry Pear Chutney with Rosemary, Sicilian Lemon Balsamic and Blood Orange Olive Oil

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Cranberry Pear Chutney FeatureEvery once in a while you want to try something different at the holiday table.  When that bag of cranberries shows up at the grocery store we almost automatically think of preparing them exactly according to the package directions.  Don’t get us wrong we love tradition but sometimes you want a more complex flavor profile.  You may have tried our Orange Cranberry Sauce with Peach White Balsamic Vinegar but this year we wanted something on the savory side.  This recipe (adapted from Cooks Illustrated) adds our Sicilian Lemon balsamic vinegar and aromatics cooked in our Blood Orange EVOO to slow-cooked cranberries and pears for a savory relish with a kick!

 

INGREDIENTS

Cranberry Pear Chutney Ingredients

 

DIRECTIONS

Rinse CranberriesRinse the cranberries and pick out any spoiled berries. Drain well and set aside.

 

Chop and Prepare Ingreds for Cranberry Pear ChutneyMince the shallot, chop the rosemary (2 teaspoons), cut the pears into ¼-inch pieces and measure out the brown sugar and ¼ cup of Sicilian lemon balsamic.

 

Saute Aromatics for Cranberry Pear ChutneyHeat the 1 tablespoon of Blood Orange EVOO in a medium saucepan over medium heat.  When the oil is just shimmering, add the minced shallots, rosemary and ½ teaspoon salt. Cook until shallots soften, about 2 minutes, stirring occasionally.

 

Add cranberries for Cranberry Pear ChutneyTo the cooked aromatics, add the 2/3 cup of water, ¼ cup of balsamic vinegar, and the 1 cup of packed brown sugar. Raise the heat to high and bring to simmer, stirring to dissolve sugar. Add half of the cranberries (1½ cups) and all of the cut pear pieces and return to a simmer.  Lower heat to medium-low and simmer for about 15 minutes until cranberries have almost completely broken down and mixture has thickened.  Stir occasionally throughout.

 

Simmer Cranberries for Cranberry Pear ChutneyNext, add the remaining 1½ cups cranberries and continue to stir.  Allow to simmer another 5-7 minutes just until cranberries start to burst. Remove from heat and transfer to a serving bowl.  Let the cranberry chutney cool for at least 1 hour before serving.  If stored in an airtight container, sauce can be refrigerated for up to 3 days.

 

MAKES ABOUT 3 CUPS

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