This is the perfect match to a roast turkey!
Servings: Makes about 3 1/2 cups
Ingredients
  • 1 large navel orange
  • 1 bag (12 ounces) fresh or frozen cranberries
  • 2 Bosc pears , peeled, cored, and cut into 1/2-inch cubes
  • 1/4 cup chopped crystallized ginger
  • 1/4 cup sugar
  • 1 stick (3 inches) cinnamon
  • 1/4 cup sliced almonds , toasted*
Directions
Grate the zest from the orange and squeeze the juice.

Bring the cranberries, pears, orange juice and zest, ginger, sugar and cinnamon to a boil over medium-high heat, stirring often. Reduce the heat to medium-low. Simmer, uncovered, until almost all of the cranberries have popped and the juices are syrupy, about 20 minutes. Transfer to a container and cool completely. Cover tightly and refrigerate overnight to marry the flavors. Remove the cinnamon stick. (The chutney can be prepared up to 1 week ahead.)

Just before serving, stir in half of the almonds, and garnish with the rest. Serve chilled or at room temperature.

* To toast nuts, spread the nuts in a single layer on a baking sheet. Bake in a preheated 350°F oven, stirring occasionally, until fragrant and lightly toasted, about 10 minutes. Cool completely before using.

Adapted from Art Smith's Back to the Table

NEXT STORY

Next Story

Comment

LONG FORM
ONE WORD