Hey everyone, sorry for being MIA lately. With the holidays, family in town, some pretty harsh deadlines (science), and the snow, life has been a bit hectic lately. Also, with our local farmers market series on hold during the summer to winter market transition, my selection of local ingredients was limited. I don’t know about you, but I’ve been having a hard time mustarding (my way of saying mustering) up the creativity for a second year of new fall/winter produce recipes. With the return of my long-overdue “canning hour”, I had planned on putting up yet another cranberry recipe (mainly because I still have 3lbs of berries left). But seeing that Thanksgiving has already passed, I decided that I would toss them in the freezer and use them later when one of my brown winter recipes is in dire need of some color.
Last night on the way back from a meeting at Redhook Brewery, I decided to swing by a local grocery spot to pick up some veggies for the weekend. I typically try to stay away from big-name grocery stores for my canning items, but I couldn’t pass up a 2 for $1.50 pomegranate deal!! So I bought 3 packs… but… then, when I got home 10 minutes later, I realized that I had forgotten the bag with all the pomegranates in the checkout line… damnit! I haven’t re-visited chutney making since my somewhat disappointing apple adventure last fall. I knew I wanted pears, pomegranates, and jalapeños to be the base of this recipe, but wasn’t really sure where to run with it. Luckily my flavor muse of a boyfriend was around to lend a helping hand. Ginger, red wine vinegar, dried currants? Yes, yes, and hell yes! Not only is this savory pomegranate pear chutney pretty amazing, but I learned quite a bit about chutney making during the process. For example, did you know that you can hear and see caramelization while it happens? Yes? OK, well I didn’t… Enjoy this tart and savory chutney with a holiday pork chop, or take it to a Christmas party for absolute all around enjoyment. 🙂
Also before I forget, the location and date for the next Seacoast Food Swap has been finalized. The event will be held at Earth Eagle Brewings in Portsmouth, NH on December 16th at 6pm. For more information, check out our FB.com page.
- 2 red pears (cored & diced)
- 1 apple (cored & diced)
- seeds of 2 pomegranates
- 1/2 cup red onion (diced)
- 1 cup dried currants
- 1 cup red wine vinegar
- 1 Tbsp minced jalapeño
- 1 heaping Tbsp minced ginger
- 1/2 cup honey
- 1/2 cup raw sugar
- 1 Tbsp salt
- 2 cinnamon sticks
- In a large sized, non-ionized pot combine all ingredients.
- Cook over medium-high heat until liquid has reduced dramatically and has achieved syrup consistency (a hour or more).
- Remove cinnamon sticks.
- Ladle chutney into prepared jars leaving approximately 1/2 inch headspace.
- Wipe rims, apply lids and rings (finger tight) and process in a hot water bath canner for 15 minutes.
- Remove jars from water bath and let cool on a folded towel for 8-12 hours.
- Store jars in a cool dry place for up to 1 year.