Cranberry Pear Chutney

This recipe is so good, that one of my regular Thanksgiving clients asked if I could please send her more of it this year. 

It started out as a recipe in Gourmet Magazine, underwent some changes in the kitchen of a catering company I worked for in New York City for several years, and then went through more changes as I worked from memory to restore it after starting my own catering business in L.A.

I hope you’ll enjoy it as much as my clients do.

CRANBERRY AND PEAR CHUTNEY

• 12 ounces cranberries, picked over to remove wilted ones
  
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup raisins
• 2 pears, peeled and chopped
• 1/4 cup minced peeled fresh ginger
• 1 jalapeno pepper, minced 
• 2 tablespoons apple cider vinegar
• Juice and grated zest of one large lime
• 2 cinnamon sticks
• 1 teaspoon mustard seeds
• 1/8 teaspoon salt

In a heavy saucepan combine all the ingredients in a saucepan and simmer on medium to low heat, stirring gently with a wooden spoon occasionally, for about 15- 20 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for several weeks. Serve the chutney at room temperature.

Yield: @3 cups