Cranberry Chutney for the US sailors
Since many US sailors will be gathering to celebrate the day when locals saved our butts from starving...
Pinot Cranberry Pear Chutney (La Rochelle Winery – Livermore CA)
3 Cups fresh cranberries
1 Cup sugar
3 firm pears, peeled & cored
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
3 peeled tangerines
½ Cup Pinot Noir
½ Cup Orange juice
¼ Cup golden raisins
¼ Cup dried pitted dates, coarsely copped
Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices. (10 minutes)
Cut pears into ½-inch dice; transfer to a bowl.
Add orange juice, lemon juice, lemon zest, Pinot Noir, raisins, dates, tangerines to cranberries. Increase heat to medium-high. Stirring occasionally, add pears when mixture begins to boil.
Cook while stirring mixture until thickens and pears turn red and soften through. (15 minutes)
Transfer to bowl. Let cool; refrigerate up to 24 hours.
Serve with Turkey & Pinot Noir