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HOLIDAY CHUTNEY<br />
Ingredients:<br />
4 cups Bosc pears or Granny Smith apples, diced<br />
¾ cup cider vinegar<br />
½ cup white wine<br />
¼ cup lemon juice<br />
½ cup golden raisins (optional)<br />
2 cups fresh cranberries<br />
½ cup small diced onions (yellow or white)<br />
1 Tbs kosher salt<br />
1 tsp allspice<br />
½ tsp ground cinnamon<br />
½ tsp ground cloves<br />
½ tsp ground ginger<br />
5 ½ cups granulated sugar<br />
1 pouch liquid fruit pectin<br />
Add all ingredients, except pectin, to a large non-reactive saucepan. Bring to a boil and stir<br />
occasionally until the cranberries break down and sugar has dissolved. Take pan off heat and stir in<br />
pectin and allow to cool. Pour in heat resistant jars and cool completely. Keep refrigerated until ready<br />
to use—the chutney should last a couple weeks.<br />
JESSIE RIVAS is the owner<br />
and chef of The Pairing Knife<br />
food truck which serves the<br />
Central Coast.<br />
Serve the chutney at room temperature with turkey or pork. Pairs well with root and winter vegetables.<br />
<strong>SLO</strong> <strong>LIFE</strong><br />
DEC/JAN <strong>2020</strong> | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | 87
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