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IT'S ALL ABOUT THE SAUCES
Pear, Apple and Cranberry Chutney
Cooking tip: Chutney can be made a day ahead and refrigerated. Bring it to room temperature to serve.
Ingredients:
- 1/2 cup apple cider or juice
- 4 tablespoons brown sugar
- 1 Honeycrisp apple, peeled and diced
- 2 cups fresh cranberries or frozen (no need to thaw)
- 1 diced Bosc pear, about 1 cup
- 1/4 cup diced red onion
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ tsp. each dried ginger and Saigon cinnamon
- 1/4 teaspoon allspice
- 2 tablespoons orange juice mixed with 1 tablespoon cornstarch
- 1/2 cup pecans or walnuts
Chutney
- On medium-low heat bring to a boil apple cider or juice, diced pears, apples, cranberries, ginger, allspice, Saigon cinnamon, brown sugar, mustard, vinegar and diced red onion. Simmer 20 minutes uncovered. Add orange juice mixture and cook on low heat until thickened for about 6 minutes. Taste test to balance ingredients.
- Drain excess juice with a colander. Cool and refrigerate, covered.
- Heat oven to 400 degrees. Brush bread slices top and bottom with olive oil.
- Toast one side of bread for 4 minutes, turn and toast for 4 minutes more.
Crostini Options
Place a small slice of white cheddar cheese on each toasted bread slice. Bake at 400 degrees until cheese melts. Top with cranberry, pear, apple chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with nuts.
Or after the bread is toasted spread each slice with Boursin cheese, top with chutney and a sprinkle of nuts.
Other Sauce Ideas from Ever Ready
Cranberry Orange Sauce
I await your next post on salads as that's what I'm bringing for Thanksgiving dinner.
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