This isn’t just for Thanksgiving dinner. The inspiration for this recipe came from my son who loves Chef Phil of the Daily Grill’s turkey melt. You can puree the chutney in a food processor so make a sauce. It’s great with warm turkey sandwiches. Chef Phil shared his recipe for the sandwich on his website and all you need is a chutney for it. He melts jack cheese on sourdough bread, adds his cranberry tomato chutney (tastes like it has a hint of barbecue sauce), then fills the sandwich with slices of cracked pepper turkey and avocado.
Cranberry and Pear Apple Chutney
- 1 cup water
- 1 1/4 cups sugar
- 1 12 ounce package fresh cranberries
- 1 cup pear apple, peeled, cored and diced
- 1/2 cup apple cider vinegar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
Bring water and sugar to a boil in saucepan. Add vinegar, cranberries, pear apples and spices and stir. Bring to a boil, turn heat down and simmer 10 minutes, stirring often. Remove from heat. Place a piece of waxed paper on the surface of the chutney and cool 20 minutes. Using a slotted spoon, remove the fruit to a bowl. Return the pan to the stove, bring to a boil and cook 15 more minutes or until translucent and thickened. Cool and combine with reserved fruit.