It’s beginning to look a lot like Thanksgiving! Long time followers will know that I often make a few things ahead of the big foodie holiday. I also typically try a riff on your standard cranberry sauce. This year,I found some fantastic italian plums at their peek so I frozen them to add to this Plum Pear and Cranberry Chutney. It’s delicious, and while it doesn’t take very long to make, it’s nice to have it ticked off the list. Should stay good in the ridge until Christmas, if you don’t eat it all at Thanksgiving.
Ingredients
1 1/2 cups sugar
3/4 cup apple cider
2 tablespoons apple cider vinegar
4 cups cranberries, fresh or frozen
2 cups Italian plums, cored and diced, fresh or frozen
2 red Bartlett pears, peeled, cored and diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons apple cider vinegar
Directions
Combine sugar and cider in heavy large saucepan over medium-high heat until sugar dissolves. Add cranberries, plums and pears, spices and salt. Bring to boil. Reduce heat to low and simmer until chutney thickens, stirring occasionally, about 20 minutes. Remove from heat and add the apple cider vinegar. Serve cooled. Can be refrigerated for up to 4-5 weeks.
