I have to tell you that I have been on a major cranberry kick. It just doesn’t end! It’s probably apparent from my recent recipes. I just can’t help it. I actually crave these tart little fruit. So good and so good for you. I might as well get my fill because they won’t be around much longer. So with that all I said, I have made another cranberry sauce just for you, well me!!!
This is my Cranberry, Pear & Rosemary Chutney. It has it all! Tartness, sweetness and a little savory. This one by far different then the other cranberry sauces and chutney I have ever made. it make actually be my favorite next to my Cranberry Apple Butter! What makes this one stand out is the rosemary and dijon mustard I used in it! The rosemary gives it a nice rustic, elegant taste, which make it perfect for the winter and for parties. The big chunks of pear gives it a nice texture and that added sweetness the recipe needs. As for sugar I went light on it because I wasn’t looking for a sweet cranberry sauce but one that would go great with those Rosemary and Cranberry Crackers that I keep buying at Trader Joe’s. Sooooooo good together!!!
This chutney is great with serving as a side dish, but as I said above it goes wonderful with crackers. Maybe add some soft brie or goat cheese to really zip it up. I personally have been eating it as a snack or I have been making quinoa and butternut squash burritos and added the chutney for added flavor. What a great combo. I should really give you the recipe. I have had it two nights in a row for dinner! I might have just enough of it left to make one more burrito.
Making this chutney is super duper easy! I added all of my ingredients in a skillet and cooked it until the cranberries popped and the sauce thicken up. It can’t get any more easier than that! I think it took me longer to peel the pears then it was to cook the chutney. if you were to serve this at a holiday party, you can make this a couple of days in advance. I just keep it in an airtight container in the fridge. Give it a mix when you ready to serve and your good to go. Decorate it up with fresh rosemary and give it a Holiday season look!
A chunky sweet and savory chutney made with fresh cranberries, pears and flavored with rosemary.
- 4 cups fresh cranberries
- 2 cups pears, peeled, seeded, diced
- 1 tsp. dijon mustard
- 1/4 cup sugar (if you like sweet cranberries, add more sugar)
- 1/2 cup water
- 1/2 cup orange juice
- 1/2 teaspoon freshly grated orange zest
- 1 tsp rosemary, freshly chopped
- In a large skillet, over medium heat, add all your ingredients. Stirring occasionally, bring to a boil. Lower heat and simmer for about 15-20 minutes until sauce thickens and juice is partially evaporated.
Calories per half cup: 93, Fat: 0, Cholesterol: 0, Sodium: 14, Potassium: 160, Crabs: 24, Fiber: 4.4, Sugar: 16, Protein: 1
I’m kind of sad! I think this will probably be my last cranberry sauce recipe for the year! Now don’t get me wrong, you will probably get a ton more recipes using dried cranberries. Hey, they are just fun, tart little treats!! I honestly don’t know what it is, but I really can’t enough. Every time we go to the store, my Husband says more cranberries? Yup! I can’t help it! I tend to really love tart things. I have been known to eat lemons! Now don’t forget if you want this a little sweeter, add more sugar, maybe two more tablespoons to 1/4 cup more sugar. But like I said I like tart!!
Well that’s it for me!! Have a super duper day!