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!
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?Print
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!
- 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)
- 1/2 cup maple syrup
- 1/8 tsp salt
- 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.