Pear and Cranberry Chutney
Photography Aaron McLean.
Goes with: duck, pork, cheese, ham, terrine and pâte
INGREDIENTS
1 kilogram firm but ripe pears
1 cup dried cranberries
1 apple, peeled, cored and finely chopped
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon finely chopped rosemary
2 cinnamon sticks
2 cups white vinegar
1 cup brown sugar
1⁄2 teaspoon ground cloves
1⁄2 teaspoon sea salt
METHOD
Peel and core the pears and cut into rough chunks.
Place in a large, heavy-based saucepan. Add half the cranberries and all the remaining ingredients. Slowly bring to a simmer over a medium low heat, stirring to dissolve the sugar.
Cook for about 1 1⁄4 hours or until the chutney is thick and most of the liquid has evaporated. Stir occasionally to prevent it catching on the base of the saucepan but don’t squash the pears too much. You want them to retain their shape. Stir in the remaining cranberries.
Spoon into hot, sterilized jars (see below) and seal with vinegar proof lids. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.