Adapted from an Epicurious recipe, with influences from the Lee Bros. I have offered this wonderful chutney for several years at Thanksgiving. One year I made a big mistake and put it on the table without a label. An unsuspecting family member figured it was normal cranberry sauce, made just with cranberries and sugar. She was not happy when she tried it and the truth was revealed. However, the chutney’s subsequent notoriety piqued the interest of other relatives who like hot-sour-salty-sweet tastes. For the first time, we ran out of chutney and had to make more before Christmas.
The best sandwich I know is made with Turkey Stuffing Bread, sliced and toasted, with turkey slices, mayonnaise, lettuce, and Cranberry-Ginger Chutney. Just heavenly.
1 1/2 cups sugar
3/4 cup apple cider or apple juice
1/3 cup apple-cider vinegar
12-ounce bag fresh cranberries
1 large Bosc pear, peeled, halved, cored, cut into 1/2-inch cubes
1/4 cup finely chopped peeled fresh ginger
1/4 teaspoon dried crushed red pepper (or two or three finely chopped Thai Dragon peppers, fresh or dried)
1 teaspoon powdered ginger
Stir sugar, cider, and vinegar in heavy saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to jar or bowl, cover, and chill. Can be made ahead and it keeps indefinitely.