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 kithcen where I worked in New Yorlk 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 emjoy it as much as my clients do. Click through to the following page for the recipe...
CRANBERRY AND PEAR CHUTNEY
12 ounces cranberries, picked over
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 chile, minced
2 tablespoons 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, or until the berries have burst. The chutney keeps, covered and chilled, for several weeks. Serve the chutney at room temperature.
Yield: @3 cups