Forum: RECIPE EXCHANGE | |||||
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Mike Morin
Boston, MA Joined: 04/13/11 Posts: 33 View Profile |
Thanksgiving Recipes to Share... Posted Thursday, October 27, 2011 06:10 PM If anyone has some thanksgiving recipes that they make every year and want to share... Please post them here. |
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Mike Morin
Boston, MA Joined: 04/13/11 Posts: 33 View Profile |
RE: Thanksgiving Recipes to Share... Posted Friday, October 28, 2011 10:29 AM CRANBERRY, GINGER AND PEAR CHUTNEY (I've made this for about 10 years now and share with others every year... Enjoy!)
MAKES ABOUT 3.5 CUPS
1 cup plus 2 tablespoons light brown sugar 1/3 cup red wine vinegar 2 ounces fresh ginger, peeled and cut into 1/8-by-1 inch strips 1/4 teaspoon cayenne pepper Pinch of salt 2 pounds firm pears, such as Bosc, peeled and cut into 1/3-inch dice 3/4 pound fresh cranberries (about 3.5 cups), picked over
1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat. Cook until the ginger begins to wilt a bit. Add the pears, cover and cook until they are crisp-tender, about 10 minutes. Strain and transfer the pears to a bowl. Return the liquid to the pan.
2. Add the cranberries to the liquid. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes. Strain into a bowl and add the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat until reduced to 1/2 cup, about 5 minutes. Stir in the cranberry mixture and let cool. (The chutney can be refrigerated, covered, for up to 3 days.) Serve chilled or at room temperature.
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