Tuv Ha’Aretz member, Arleen Stern, offered this addendum to my list of “stand up sides” for Thanksgiving: Cranberry and Pear Chutney. With its unorthodox mix of sweet, tart, and spicy flavors, Arleen says chutney beats out regular old cranberry sauce any day. Even after Thanksgiving, I can easily envision this tangy chutney livening up a pile of latkes or a good, cheesy blintz.
Cranberry and Pear Chutney
(Recipe from Gourmet, November 1991 / makes 4 cups)
1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt
In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.