Pear and Currant Chutney
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Credit: Christopher Hirsheimer
INGREDIENTS
1 cup dried currants
6 tbsp. pear brandy
4 bosc pears, cored and cut into ½" pieces
2 ribs celery, cut into ¼" pieces
½ cup sugar
⅓–½ cup fresh lemon juice
3"–3 ½" piece ginger, peeled and grated
Pinch cayenne
INSTRUCTIONS
1. Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger, and cayenne and stir well. Return to a simmer, reduce heat to medium-low, and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.2. Put chutney into a clean jar with a tight-fitting lid; set aside to let cool. Cover and refrigerate until ready to serve. Serve at room temperature.
chutney perfect with turkey. i have also made it for gifts. a welcome
change from traditional cranberry sauce.
it improves with age so we use it around
christmas too. it just seems to be perfect with porkloin.