Earth Eats by Annie Corrigan

Author:Annie Corrigan
Language: eng
Format: epub
Publisher: Indiana University Press
Published: 2017-04-07T04:00:00+00:00

Cranberry Jalapeño Persimmon Chutney

Ingredients:

12 ounces cranberries

1 Asian pear

2–3 persimmons (or one large apple)

2 jalapeños

½ red onion

1 orange

½ cup agave syrup (or maple syrup or honey)

¼ teaspoon black pepper

¼ teaspoon cumin

¼ teaspoon cardamom seeds or ground cardamom

Directions:

Wash the cranberries, fruit, and peppers.

Finely chop the onion and put in a mediumsized saucepan. Add the cranberries. Core the fruit and chop. You can leave it in larger pieces for a chunkier sauce, or chop it finely if you want a smoother sauce.

Remove the core and seeds from the jalapeños and mince finely. Grind the cardamom seeds in a nut grinder or mortar and pestle.

Zest the orange into the pot, then cut in half and juice it. Add all the remaining ingredients.

Bring to a boil, then simmer for 30 minutes.

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