Pear and Currant Chutney
Photo: Christopher Hirsheimer
MAKES 2-3 CUPS
Allow this Chutney to ripen in the refrigerator for up to four weeks; it improves with age.
1 cup dried currants
6 tbsp. pear brandy
4 bosc pears, cored and cut into
1⁄2" pieces
2 ribs celery, cut into 1⁄4" pieces
1⁄2 cup sugar
1⁄3–1⁄2 cup fresh lemon juice
3"–3 1⁄2" piece ginger, peeled and grated
Pinch cayenne
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.