With its depth and complexity, this chutney makes a good alternative to the usual cranberry sauce. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide 

Lee Hefter
November 2004

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Recipe Summary

active:
15 mins
total:
45 mins
Yield:
makes 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine 1 cup of the verjus with the sugar and bring to a boil. Cook over moderate heat, stirring occasionally, until reduced by one-third, about 10 minutes. Add the cranberries and cook until softened, gently smashing the cranberries against the side of the pan, about 15 minutes.

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  • Meanwhile, in another medium saucepan, combine the pears with the quinces and remaining 2/3 cup of verjus and bring to a boil. Cover and cook over moderately low heat until the pears are softened, about 20 minutes.

  • In a heatproof bowl, combine the cranberry sauce with the pears, quinces and grappa. Refrigerate until chilled.

Notes

Verjus, the juice of unripe grapes, has a tart, applelike flavor. You can buy it at specialty markets. The F&W Test Kitchen especially likes the verjus from Wölffer Estate ( wolffer.com).