I have spent the day taking down Christmas decorations – a job I loathe. I’m thrilled when it’s done and my part is done, just waiting on the hubs to disassemble the trees and carry them upstairs.
That, spaghetti and finishing up the last few episodes of Downton Abbey (so we are ready for season 4 in January) will be the extent of our New Year’s Eve celebration.
Wild, I tell you. Wild.
Since we are just having good old sketti for dinner, I’ll give you the chutney recipe we had Christmas night to go with our Sage-Crusted Pork Racks (recipe coming later). It was very, very good!
(adapted from Southern Living)
- 5 ripe pears, peeled and diced
- 4 tablespoons olive oil, divided
- 1 large red onion, chopped
- 1/3 cup golden raisins
- 3 garlic cloves, minced
- 1/2 teaspoon ginger powder
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried crushed red pepper
- 1/3 cup red wine vinegar
- 1/3 cup maple syrup
- 1/4 cup fresh flat-leaf parsley
- salt and pepper to taste
Cook pears in 2 Tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 minutes or until tender. Transfer to a bowl; wipe Dutch oven clean. Heat 2 Tbsp. olive oil in Dutch oven over medium heat. Add onion; sauté 8 to 10 minutes or until tender. Add raisins, garlic, and ginger; sauté 5 minutes. Add sugar, cinnamon, cloves, and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears; cook, stirring constantly, 3-5 minutes. Stir in parsley. Season with salt and pepper.
This paired perfectly with the pork!