Name: Cranberry Chutney with Pear, Lemon, and Rosemary
Total time: 1 h 40 min
Yield: Serves 10 to 12 (Makes about 3 cups)
Cuisine: US & Canada
Ingredients: 1 teaspoon vegetable oil; 1 shallot, minced; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon salt; 2/3 cup water; 1/4 cup cider vinegar; 1 cup packed brown sugar; 12 ounces (3 cups) fresh or frozen cranberries; 2 2-inch-wide strips zest from 1 lemon, plus segments from one peeled lemon; 2 peeled Bosc pears, cut into 1/4-inch pieces

Why This Recipe Works

There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar, aromatics, and spices to slow-cooked cranberries and fruit yielded a jammy relish with kick and savor.

Before You Begin

If using frozen cranberries, thaw them before cooking.

Instructions

Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, rosemary, and salt; cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.

Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries, lemon zest, lemon segments, and pear; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

Add remaining 1½ cups cranberries; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)