Welcome back family!
Who’s ready for Thanksgiving? Add this chutney to stuffing or as a compliment to your thanksgiving dinner. Your family will love it!
Ingredients:
1/4 cup WALNUTS
1 tsp extra virgin OLIVE OIL
12 oz PEARS (can substitute with Granny Smith apple or any apple that’s tart and firm)
4 tbs APPLE CIDER VINEGAR
3 tbs HONEY
4 whole CLOVES
1/4 cup GOLDEN RAISINS
1/4 cup ORIGINAL RAISINS
1/4 cup CABERNET SAUVIGNON
1 stick MEXICAN CINNAMON
Instructions:
1-Chop the pears and set aside.
2-Preheat the oven to 350 degrees Fahrenheit or 180 Celsius. Roughly chop the WALNUTS and spread in a single layer on a small, rimmed baking sheet and toast until fragrant and browned approximately 5 minutes. Remove from heat, let it cool. Set aside.
3-Heat the OLIVE OIL in a medium pot over medium heat. Add PEARS, WALNUTS, VINEGAR, HONEY, CLOVES, RAISINS, CABERNET SAUVIGNON and CINNAMON STICK.
4-Bring to a boil, reduce heat and cook covered until pears are tender, approximately 15 minutes.
5-Remove and discard CLOVES.
6-Uncover the pot and keep cooking until the liquid has reduced, KEEP STIRRING about 30 minutes.
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