In The Modern Kosher Kitchen, cookbook author Ronnie Fein, of Hip Kosher fame, infuses her fresh takes on American regional cuisine with international flavors, and offers inspired, boldly flavored recipes that are flexible enough to work for weeknights and special occasions.
Fein created this Cranberry and Pear Chutney to serve alongside Panko-Crusted Turkey Cutlets, but the easy-to-make recipe would be the perfect addition to the Thanksgiving table. It would be a shame, though, to save this chutney for a once-a-year occasion -- make a batch to enjoy with cheese, on sandwiches, as a topping for potato latkes, or as a condiment for grilled meats or fish.
Make It A Meal: Focus on seasonal fall flavors and offer a range of dishes that pair perfectly with Fein's piquant chutney. Try Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots served alongside Curried Sweet Potato Latkes and Green Beans with Pecans and Date Syrup. A dairy-free Apple and Dried Cherry Crisp makes a simple, sweet finish to the meal.
Want to try more recipes from Fein's books? Check these out:
Oat Groats Salad with Roasted Cauliflower, Carrots, and Lima Beans (Pareve)
Recipe reprinted with permission from Modern Kosher Kitchen ©2014.
The Modern Kosher Kitchen is available both for Kindle and in paperback. Buy It Now.
- 12 ounces (340 g) fresh cranberries
- 1 cup (150 g) brown sugar
- 2 firm pears, peeled and cut into bite-size chunks
- 3/4 cup (100 g) raisins
- 1 cup (235 ml) apple cider
- 6 tablespoons (90 ml) apple cider vinegar
- 2 tablespoons (12 g) finely chopped fresh ginger
- 2 teaspoons chopped chile pepper
1. Place all the chutney ingredients in a saucepan. Mix and bring to a boil over high heat.
2. Reduce the heat and simmer the ingredients for about 40 minutes or until the sauce has thickened. Let cool. Store in the refrigerator.