Apple and Pear Chutney
During Hanukkah, Jews everywhere recount the tale of a famous battle. No, not the brave Maccabees reclaiming the temple from the Greeks but another battle that has torn families apart and challenged human relations for centuries – that of sour cream vs. apple sauce. This year, offer an alternative to the warring parties that combines sweet, crisp apples and pears with the bite of ginger and balsamic vinegar, providing a nice balance to fried latkes (as well as to chicken, turkey, or even a flavorful cheese like manchego).
¾ cup honey
¼ cup dark brown sugar (or an extra ¼ cup of honey)
½ cup apple cider vinegar
¼ cup balsamic vinegar
1 cinnamon stick
¼ teaspoon red pepper flakes (or if you like more bite, use ½ small red chili pepper, seeded and chopped finely)
1 inch piece of fresh ginger
3 medium or 4 small crisp apples such as Macintosh or Granny Smith
3 ripe but firm pears such as Anjou or Bosc
1/2 cup dried cranberries (may substitute dried cherries or raisins)
Combine the honey, brown sugar, two vinegars, cinnamon, cloves, peppercorns, and red pepper flakes in a large, non-reactive saucepan. Peel and thinly slice the ginger, cutting it into matchstick pieces or small dice and add to the pan. Stir well. Bring to a boil over medium heat and then bring to a simmer while you prepare the fruit.
Peel and core the apples and pears and chop them into ½ inch pieces. Add to the simmering liquid and raise the heat, bringing the mixture to a boil while stirring. Once it has reached a boil, reduce the heat to a fast simmer and allow the chutney to cook until it reaches a thick consistency, stirring frequently to prevent it from burning, about 45 minutes. When the chutney is done there will be no more visible liquid. Remove from the heat and allow it to cool slightly before serving or storing. The chutney can be stored in a sealed container in the refrigerator for up to four weeks.
Nutritional Information per Serving (1/3 Cup): Calories = 133; Total fat = 0.2g; Cholesterol = 0 mg; Sodium = 4mg; Total Carb = 34.6g (2.8g Fiber, 29.3g Sugar); Protein = 0.5g.