Pear Cranberry Chutney
This chapter is a free excerpt from What's For Lunch, Honey?.
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It's only been a few hours since dinner, but there is a slight craving again. The meal was rich and plentiful, and everyone indulged excitedly—not only in the chatter, but also in the food. However, there is a yearning for sweet savory bites. Something decadent to nibble on—not a stately portion, just a bite to satisfy the longing of an after-hours craving.
The solution? A variety of cheese and a special something—sweet, but with a spicy note. A delicate chutney to entice everyone back together again. One more time, gather around and be thankful for friends, family, and food.
The solution? A variety of cheese and a special something—sweet, but with a spicy note. A delicate chutney to entice everyone back together again. One more time, gather around and be thankful for friends, family, and food.
Method:
- In a saucepan, heat the oil and quickly sauté the diced pear and chili. Add the ginger, agave syrup, agar agar, lime juice and zest and finally the cranberries.
- Bring everything to a boil, then reduce heat and simmer for 5 minutes until the pear cranberry chutney thickens.
- Fill clean, sterilized jars with the pear cranberry chutney, then place in the refrigerator to cool. The chutney will keep in the refrigerator for 1-2 weeks.
Price: $4.95
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