I thought I’d end this week off with a new recipe Eddie and I created last weekend! Ok, it was actually Eddie who created this recipe, but I was in the kitchen at the time, so I like to say I was part of the creating process 8-)

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Chutney’s are typically made from fruits and or vegetables along with vinegar, sugar, and spices. Eddie made this chutney with fruit – pears and cranberries – and spices. He chose to leave out the sugar and vinegar because the fruit offered enough sweetness so additional sugar was not necessary and the cranberries added enough tang without additional vinegar.

Pears are particularly high in fibre making them a great fruit for digestive health and helping to lower cholesterol levels whereas cranberries are an excellent source of vitamin C – an important vitamin for us to be consuming during the winter months (also known as “cold and flu season”!)

I always loved Christmas turkey and cranberry sauce, but, since creating this recipe, I have a new favourite cranberry sauce and can guarantee you that this condiment will be on our dinner table during the Christmas holidays.

Pear & Cranberry Chutney 

Ingredients:

4 ripe pears, washed, cored, and cubed
2 cups frozen cranberries
2 tbsp ghee, divided
cinnamon, sea salt, and freshly ground pepper to taste

Directions:

Heat 1 tbsp of ghee in a sauté pan over medium heat. Add pears to sauté pan, season with sea salt, and sauté for 1 minute or until warmed throughout (you still want the pear cubes to be slightly firm). After, spread pears out on baking sheet lined with parchment paper and allow to cool.

While pears are cooling, heat your remaining 1 tbsp of ghee in a sauté pan over medium heat. Add frozen cranberries and season with a pinch of sea salt, pepper, and cinnamon. Sauté until cranberries blister/pucker. Remove from heat, spread out on baking sheet lined with parchment paper (separate from pears) and allow to cool.

When pears and cranberries are both cooled off, gently combine the two mixtures in a bowl and lightly toss until evenly mixed.

Serve warmed, at room temperature, or cold (right out of the fridge!). I love serving this condiment with pork, but it also tastes delicious with poultry.

Or by the spoonful on its own 8-)

Do you like cranberry sauce? Have you ever made a homemade chutney before? Please let me know if you give our recipe a try! <3

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