Cranberry, Quince and Pear Chutney

1. 1

   In a medium saucepan, combine 1 cup of the verjus with the sugar and bring to a boil.

2. 2

   Cook over moderate heat, stirring occasionally, until reduced by one-third, about 10 minutes.

3. 3

   Add the cranberries and cook until softened, gently smashing the cranberries against the side of the pan, about 15 minutes.

4. 4

   Meanwhile, in another medium saucepan, combine the pears with the quinces and remaining 2/3 cup of verjus and bring to a boil.

5. 5

   Cover and cook over moderately low heat until the pears are softened, about 20 minutes.

6. 6

   In a heatproof bowl, combine the cranberry sauce with the pears, quinces and grappa.

7. 7

   Refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.