Cranberry Chutney for the US sailors

[Trim50]

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

Wow!! I'm not a US sailor but that looks fantastic. Thanks for posting the recipe.

[Nausikaa]

Many thanks indeed!

I will most certainly be trying this with my Christmas dinner. I am sure that it will taste just as good with the Juletide bird as with the Thanksgiving turkey.

Stephen

Yacht NAUSIKAA