The cranberry harvest is just wrapping up in North America and fresh berries will soon make their way to your local produce department. Kowalski's culinary director Rachael Perron prepares a pear and cranberry chutney perfect for the upcoming cranberry season.
PEAR AND CRANBERRY CHUTNEY
1 ¨ø cups no-pulp orange juice
¼ cup balsamic vinegar
¼ cup brown sugar
9 oz. chopped dried pears
1 sprig fresh rosemary
¼ tsp. coarse ground black pepper
¼ tsp. crushed red pepper flakes
8 oz. frozen cranberries
¾ cup granulated sugar
Combine first 7 ingredients in a medium saucepan; bring to a boil, stirring until brown sugar dissolves. Reduce heat to low and simmer 10 min. Discard rosemary. Stir in cranberries and granulated sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally (8-9 min.) Bring to room temperature before serving. Store, covered, in the refrigerator for up to 3 weeks. Makes about 3 ½ cups.
Spread baguette slices with ricotta or mascarpone cheese and top with a cranberry chutney (seriously delicious for brunch or an afternoon snack!)
Also use this on turkey, dressing or leftovers and try it on burgers, as a sandwich spread or on grilled cheese.