Every 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!
- 1 tablespoon Olive This! Blood Orange EVOO
- 1 shallot, minced
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon salt
- 2/3 cup water
- ½ cup Olive This! Sicilian Lemon Balsamic
- 1 cup brown sugar, packed
- 12 ounces fresh (about 3 cups), rinsed and spoiled berries removed
- 2 Bosc pears, peeled and cut into ¼-inch pieces
Heat 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.
To 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.
Next, 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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