Adding red wine and pears to fresh cranberries yields a bold-flavored cranberry chutney. A fun, delicious twist on the classic Thanksgiving cranberry sauce. And you will never look back! If you don't like wine or prefer not to use wine, you can substitute it with pomegranate juice.
I'm thankful for my eyes. I know it may sound strange, but I really am.
It's said that you don't appreciate what you have until 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 eyesight. I didn't lose it, but I could barely see or focus on it. It slowly returned to normal on its own, but we were never able to determine the cause of 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 a way of teaching you lessons. And one way or another, they will keep coming until you learn them.
What are you thankful for?
Pear, Chianti & Fresh Cranberry Chutney
- Total Time: 1 hour 5 mins
- Yield: 1 ¼ cups 1x
Description
Adding Chianti wine and pears to fresh cranberries results in a bold-flavored cranberry chutney. A fun delicious twist on the classic Thanksgiving cranberry sauce. And you will never look back!
Ingredients
- 1 large bosc pear, diced (about 1 cup)
- 1 cup fresh cranberries
- 1 lemon peel
- 2 cinnamon sticks
- 1 cup Chianti wine (or your favorite red wine) or 1 cup pomegranate juice if you don't want to use wine.
- ½ cup maple syrup
- ⅛ tsp salt
Instructions
- Place all the ingredients in a large sauce pan.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Remove lemon peel and cinnamon stick.
- Continue simmering for an additional 20-30 minutes until it thickens.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Sides
- Cuisine: Kosher / American
Consuelo @ Honey & Figs
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! 😀
Vicky & Ruth
So you know perfectly what I am talking about! Hope you are OK too now.
Aimee / Wallflower Girl
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.
Vicky & Ruth
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
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
Let us know if it was a success!
Julie Z
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
Thank you. So glad you like it. Thank you so much for sharing!
Kelly
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
We too are thankful that our parents are in good health and we hope they stay healthy for many years to come.
Kiran @ KiranTarun.com
Oh my! So thankful that your eyes are fine now. That's frightening! I'd be thankful with this pretty chutney adorned goblet 🙂
Vicky & Ruth
Thank you for, you are very sweet.
Bianca @ Confessions of a Chocoholic
What a great post - and a delicious recipe, too! Thanks for reminding me to be thankful for my own eyes/sight as well 🙂
Alison@AliBabka
Picture is gorgeous! I would love to have this next to my turkey and even alone for dessert!
Wendy
How far ahead can this be prepared please?
Vicky & Ruth
Hi! You can prepare this 2-3 days in advance. Make sure you keep it refrigerated until ready to use. Hope this helps!
Wendy
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
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.