Cranberry, Pear and Ginger Chutney

Photo by Con Poulos

from Bon Appétit, November 2007

via Sisi Damner

makes about 3 1/2 cups

1 cup apple cider vinegar

1 cup apple cider

1 cup finely chopped onion

2 tablespoons fresh ginger, finely chopped and peeled (about 1 ounce)

2 1/2 teaspoons finely grated lemon peel 

2 1/2 teaspoons finely grated orange peel

1 cinnamon stick, broken in half 

1/4 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, apple cider, 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 15 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.

(This can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)

Don't be put off by the vinegar smell. This is an adult cranberry sauce that is fabulous with turkey.