Ruby Chutney with Warm Winter Spices
Yield: Makes about 3 cups
This chutney is a brilliant jewel tone and aromatic with spice. It is a lovely alternative to regular cranberry sauce.
- 1 tablespoon butter Add to list
- 1/2 cup finely chopped red onion Add to list
- 1 tablespoon minced fresh ginger Add to list
- 1 1/2 cups fresh cranberries Add to list
- 3/4 cup white sugar Add to list
- 1/2 cup red wine vinegar Add to list
- 1/2 teaspoon coriander Add to list
- 1/2 teaspoon ground cinnamon Add to list
- 1/8 teaspoon ground cloves Add to list
- 4 pears, cored and sliced Add to list
In a heavy sauté pan, heat the butter and sauté the onion for 5 minutes. Add the ginger, the cranberries, the sugar, vinegar and the spices. Simmer for 15 minutes. Stir in the pears and cook for 5 minutes longer.
The chutney will keep for 3 weeks in the refrigerator or you may preserve it in sterilized canning jars in a water bath. (See method below.) It will then hold at room temperature for one year.
Method for canning chutney
Wash and rinse 4 1/2 pint jars; place in a large pot, covered with water and bring to a boil. Turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to boil. Turn down heat; let stand in hot water.
Fill jars to 1/4-inch of top with chutney. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 minutes. (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals–lids; they should be sucked down. Once the jars are opened, keep refrigerated up to 3 weeks.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.