Cranberry-Orange Chutney with Pears, Walnuts and Shredded Beets
 
 
Market fresh beets are shredded and added to cranberries, pears, walnuts and touches of maple and orange for a refreshing and hardy side dish that can stand on its own.
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Ingredients
  • 2 red beets, peeled and shredded in a food processor using the shredder blade
  • 3 cups (or 10 oz) cranberries, rinsed and drained
  • 2 Asian pears (or apples), peeled and diced*
  • 1 orange, zest only**
  • ½ cup maple syrup
  • ½ cup chopped walnuts (optional)
Instructions
  1. Place the cranberries, beets, pears, zest and maple syrup into a large saucepan over medium heat.
  2. Stir frequently until the cranberries "pop" and the textures meld, about 10-12 minutes.
  3. Set aside to cool and thicken. Add walnuts, if using.
  4. This can be served immediately or prepared at least 2-3 days in advance. I add the walnuts just before serving.
Notes
*To cube a pear, I peel then hold the pear with the stem upright. I use my knife to line up on one side of the core and slice off the wedge, making sure I do not catch any of the core. Now you can see the core and continue to slice off three more wedges (the remaining core will be squared). Take each wedge and lay flat side down, cut into 4 pieces lengthwise, then four pieces across the width to create small cubes. (Use your eye...sometimes I can only get 3 slices of small fruit).
**I use this to zest a orange for this dish and any other where I want pretty long trills.
Recipe by FamilyandForks at https://www.familyandforks.com/cranberry-orange-chutney-pears-walnuts-shredded-beets/