Pear and Cranberry Chutney with Spicy Nut Topping

• 12-ounce bag of cranberries
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup raisins or dried cherries
• 2 pears, peeled, cored and chopped
• 2 teaspoons freshly grated lemon zest
• 1/4 cup minced peeled fresh gingerroot
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup diced onion
• 1/4 cup cider vinegar
• 1 teaspoon mustard seeds
• 1/8 teaspoon salt

In a heavy saucepan combine all the ingredients and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst.


Candied Spiced Walnut or Pecan Topping

• 1/2 cup powdered sugar
• 1/2 -1 teaspoon chipotle, ancho, or cayenne powder
• 1/2 teaspoon fine sea salt
• 2 heaping cups of walnuts or pecans

1. Preheat oven to 350°

2. In a medium-sized bowl, mix together sugar, chile powder, and salt

3. Bring a small saucepan of water to a boil. Add walnuts and blanch for 3 minutes.
Or add pecans and blanch for 15 seconds only.

4. Drain the nuts thoroughly and immediately roll in sugar mixture until thoroughly coated. The sugar will melt slightly.

5. Transfer the nuts to a baking sheet that has been coated with vegetable spray, and bake until they are a deep golden brown, turning halfway through baking, about 15 minutes.

Watch closely because the sugar burns easily

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Serving Suggestions
Wonderful as hors d’oeuvres cradled in endive leaves, sprinkled with spiced chopped nuts or spread over brie or cream cheese on your favorite cracker or crostini.

The chutney keeps, covered and chilled, for 2 weeks.
It makes a great holiday hostess gift spooned into a mason jar and tied with a satin ribbon and adorable tag or label. Place the nuts in an airtight tin with a coordinating label.