This vibrant chutney is the perfect accompaniment to roasted meats, fish, or spread into tomorrow’s turkey sandwiches. Alternatively, serve as an appetizer with soft cheese and baguette or crackers. Keep chutney in the refrigerator for 1 week, or freeze in an airtight container for up to 3 months.

4 shallots, peeled and chopped

1 tbsp vegetable oil

350g bag frozen cranberries

2 pears, peeled, cored, quartered and chopped

2/3 cup (180ml) sugar

1/4 cup (60 ml) cider vinegar

1 tsp garlic, minced

1 tsp fresh ginger, minced

½ tsp salt

½ tsp pepper

In a sauce pan over medium heat, sauté shallots until softened, stirring often, about 10 minutes. Stir in remaining ingredients and simmer, stirring occasionally, for 15 minutes, until berries collapse.

Yield: 600 ml, just over 2 cups 

For more information on seasonal ingredients and recipes, visit www.SelectNovaScotia.ca