Fresh Cranberry, Pear & Chianti Chutney

 

chianti, wine, pear, cranberries, chutney, vegan, vegetarian, cinnamon, lemon, thanksgiving, hanukkah, chanukah, thanksgivukkah,  vegetarian, kosher, maple syrup, cranberry sauce,

Today, I’m thankful for my eyes. I know it may sound strange, but I really am.

You know how they say that you don’t know what you’ve got till it’s gone?  Well, it’s one hundred percent true. We all take things for granted, that’s for sure. We don’t realize how important they are until we almost lose them.

And that’s what happened to me a couple of years ago. Something mysterious happened to my eyes, and I had a problem with my eye sight. I didn’t lose it, but I could barely see or focus. It slowly went back to normal on it’s own, but we never figured out what caused the problem.

Needless to say, it was an absolutely frightening experience. I remember waking up every morning, praying that I could see normally again. And once I did, I was thankful for it every single day.

Life has interesting ways of teaching you lessons. And one way or another they will keep coming, until you learn them.

What are you thankful for?

chianti, wine, pear, cranberries, chutney, vegan, vegetarian, cinnamon, lemon, thanksgiving, hanukkah, chanukah, thanksgivukkah,  vegetarian, kosher, maple syrup, cranberry sauce,

chianti, wine, pear, cranberries, chutney, vegan, vegetarian, cinnamon, lemon, thanksgiving, hanukkah, chanukah, thanksgivukkah,  vegetarian, kosher, maple syrup, cranberry sauce,

5.0 from 1 reviews
Fresh Cranberry, Pear & Chianty Chutney
 
Prep time
Cook time
Total time
 
Adding Chianti wine and pears to fresh cranberries results in a bold flavored chutney. A fun delicious twist on the classic cranberry sauce
Author:
Recipe type: Sides
Cuisine: Kosher / American
Serves: 1¼ cups
Ingredients
  • 1 large bosc pear, diced (about 1 cup)
  • 1 cup fresh cranberries
  • 1 lemon peel
  • 2 cinnamon sticks
  • 1 cups Chianti wine (or your favorite red wine)
  • ½ cup maple syrup
  • ⅛ tsp salt
Instructions
  1. Place all the ingredients in a large sauce pan.
  2. Bring to a boil, reduce heat and simmer for 20 minutes.
  3. Remove lemon peel and cinnamon stick.
  4. Continue simmering for an additional 20-30 minutes until it thickens.

 

chianti, wine, pear, cranberries, chutney, vegan, vegetarian, cinnamon, lemon, thanksgiving, hanukkah, chanukah, thanksgivukkah,  vegetarian, kosher, maple syrup, cranberry sauce,

 

chianti, wine, pear, cranberries, chutney, vegan, vegetarian, cinnamon, lemon, thanksgiving, hanukkah, chanukah, thanksgivukkah,  vegetarian, kosher, maple syrup, cranberry sauce,

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20 Responses to Fresh Cranberry, Pear & Chianti Chutney

  1. Consuelo @ Honey & Figs November 19, 2013 at 5:26 pm #

    That sounded so frightening :( It almost happened to me once as well, since I wear contacts and I sometimes have problem with them… I’m definitely thankful for my eyes too.
    This chutney looks lovely, I love the flavor combo! :D
    Consuelo @ Honey & Figs recently posted…Skinny Spaghetti & MeatballsMy Profile

    • Vicky & Ruth November 20, 2013 at 8:54 am #

      So you know perfectly what I am talking about! Hope you are OK too now.

  2. Aimee / Wallflower Girl November 19, 2013 at 6:53 pm #

    Amazing photos! What is that goblet-like object? It’s beautiful. So is the recipe!
    The thing with your eyes sounds really bizarre, it must have been really frightening for you :-( But I’m very glad to hear it has resolved itself.
    Aimee / Wallflower Girl recently posted…Foodie Penpal #4My Profile

    • Vicky & Ruth November 20, 2013 at 8:53 am #

      Thank you, the glob let-like object on the photo was from my husbands grandmother. I think it was made to hold horseradish on passover, but not 100% sure.

      • Julie Z November 27, 2013 at 1:38 pm #

        Or it could have held honey for Rosh Hashanah! Beautiful repurposing, and I’m getting ready t make the chutney. Happy Chanukah and Thanksgiving!

        • Vicky & Ruth November 27, 2013 at 1:59 pm #

          Let us know if it was a success!

          • Julie Z November 28, 2013 at 11:29 am #

            It is a great recipe! I adjusted the lemon peel and cinnamon down for my “mild” crowd, and it had to simmer another 30 minutes beyond the time you indicated, but it came out superb in taste and appearance. A keeper, thank you!

          • Vicky & Ruth November 28, 2013 at 2:00 pm #

            Thank you. So glad you like it. Thank you so much for sharing!

  3. Kelly November 20, 2013 at 1:35 pm #

    Yikes, I’m so glad to hear that your eyes are okay now. Sometimes we don’t realize that we take our well-being and health for granted so I am definitely thankful that my parents are still in good health at their age.
    Yum, this cranberry chutney looks wonderful! I just made some homemade cranberry sauce too but I love that you added Chianti and pears in yours, I can imagine what a nice flavor it gives to this chutney. Great recipe, thanks for sharing :)

    • Vicky & Ruth November 20, 2013 at 5:06 pm #

      We too are thankful that our parents are in good health and we hope they stay healthy for many years to come.

  4. Kiran @ KiranTarun.com November 21, 2013 at 4:35 am #

    Oh my! So thankful that your eyes are fine now. That’s frightening! I’d be thankful with this pretty chutney adorned goblet :)
    Kiran @ KiranTarun.com recently posted…Pumpkin HummusMy Profile

  5. Bianca @ Confessions of a Chocoholic November 21, 2013 at 1:41 pm #

    What a great post – and a delicious recipe, too! Thanks for reminding me to be thankful for my own eyes/sight as well :)
    Bianca @ Confessions of a Chocoholic recently posted…Salted Caramel Apple Hand PiesMy Profile

  6. Alison@AliBabka November 21, 2013 at 2:24 pm #

    Picture is gorgeous! I would love to have this next to my turkey and even alone for dessert!
    Alison@AliBabka recently posted…I Flip My Turkey in the Air?!?!My Profile

  7. Wendy November 20, 2014 at 7:07 pm #

    How far ahead can this be prepared please?

    • Vicky & Ruth November 22, 2014 at 8:05 pm #

      Hi! You can prepare this 2-3 days in advance. Make sure you keep it refrigerated until ready to use. Hope this helps!

      • Wendy November 25, 2014 at 11:19 am #

        Thank you :)
        It’s cooking as I type :)
        When it says Lemon peel, I’m hoping it means one slice of peel, not the peel of a whole lemon

        • Vicky & Ruth November 26, 2014 at 9:53 am #

          We used the peel of a whole lemon, but you can use only one slice if you like it better that way. Hope you enjoy the results.

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