Cranberries, Ginger and Pear Chutney

Cranberries, Ginger and Pear Chutney

This recipe appeared in the Milwaukee Journal Sentinal yesterday. It's from Sanford D'Amato, who owns a couple of restaurants there and is a James Beard Award winner. It sounds great.

8 oz. brown sugar (about 1-1/2 cups firmly packed)
1/2 cup red wine vinegar
2 oz. fresh ginger, peeled and julienned
pinch of salt
1/4 to 1/2 tsp cayenne pepper, or to taste
4 pears, peeled, cored and diced small
12 oz. cranberries

Bring sugar, vinegar, ginger, salt and cayenne to a boil in a saute pan. Don't use uncoated aluminum, copper or cast iron. Add pears and cover. Cook until crisp tender, about 9 minutes. Strain, reserving liquid.

Place liquid back in pan and add cranberries. Cook until they begin to pop, about 2 minutes. Strain cranberries, reserving liquid.

Return liquid to the pan and reduce to a glaze. Add cranberries and pears and stir to coat. Transfer to a bowl, cover and refrigerate. May be made up to 3 days in advance.

Re: ginger. Does anybody know how to make pickled ginger? So far, it's the best thing about sushi I've had. I love it.

Maryanne in SE WI


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