Pear Chutney

Welcome back food family!

🍐 Who’s ready for Thanksgiving? 🙋🏽‍♀️ This Pear Chutney is the kind of side dish that makes your stuffing do a happy dance. It’s sweet, tangy, a little boozy (just like your tía at dinner 😅), and packed with warm spices that hug your soul. Whether you spoon it over turkey, mix it into stuffing, or sneak a bite straight from the bowl — it’s a flavor fiesta you don’t want to miss.

🌍 From the Vine to the Pot: Food Origins

Chutney may sound fancy and British, but this version has a Mexican twist that makes it feel right at home. We’re talking golden raisins, Mexican cinnamon, and a not so Mexican splash of Cabernet Sauvignon — because why not? 🍷 The combo of tart fruit, warm spices, and sweet honey is inspired by global flavors but grounded in the kind of comfort food we love to serve with pride.

💡 Why I Made It: My Inspiration to Make It

I wanted something that felt festive but still had that homemade cariño. I looked at the pears in my kitchen and thought, “Mija, you’re not going to make it to dessert — let’s give you a new destiny.” So I roasted some walnuts, grabbed my spices, and let the pot do its magic. The result? A chutney that’s bold, balanced, and ready to crash your Thanksgiving party like it owns the place. 😎

🥄 Spoonful of Thanks: In Conclusion

This chutney is more than a condiment — it’s a conversation starter. It’s the kind of dish that makes your guests ask, “Who made this?” and then sneak seconds when you’re not looking. Add it to your holiday spread and watch your family fall in love. 💕 And if there’s any left over (doubtful), it’s amazing on a grilled cheese the next day. You’re welcome. 😉

Ingredients:

• 1/4 cup WALNUTS

• 1 tsp extra virgin OLIVE OIL

• 12 oz PEARS (can substitute with Granny Smith apple or any apple that’s tart and firm)

• 4 tbs APPLE CIDER VINEGAR

• 3 tbs HONEY

• 4 whole CLOVES

• 1/4 cup GOLDEN RAISINS

• 1/4 cup RED RAISINS

• 1/4 cup CABERNET SAUVIGNON

• 1 stick MEXICAN CINNAMON

Instructions:

• Chop the pears and set aside.

  
  

• Preheat the oven to 350 degrees Fahrenheit or 180 Celsius. Roughly chop the WALNUTS and spread in a single layer on a small, rimmed baking sheet and toast until fragrant and browned approximately 5 minutes. Remove from heat, let it cool. Set aside.

  
  

• Heat the OLIVE OIL in a medium pot over medium heat. Add PEARS, WALNUTS, VINEGAR, HONEY, CLOVES, RAISINS, CABERNET SAUVIGNON and CINNAMON STICK.

  
  

• Bring to a boil, reduce heat and cook covered until pears are tender, approximately 15 minutes.

  
  

• Remove and discard CLOVES.

  
  

• Uncover the pot and keep cooking until the liquid has reduced, KEEP STIRRING about 30 minutes to an hour.

#letsgoacocinar