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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.