Cranberry Sauce with Pears, Rosemary and Lemon Balsamic
1 tablespoon OLIVE & VINE Blood Orange olive oil
1 shallot, minced
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
2/3 cup water
1/2 cup OLIVE & VINE Sicilian Lemon balsamic vinegar
1 cup brown sugar, packed
12 ounces fresh (about 3 cups) cranberries, rinsed
2 Bosc pears, peeled and cut into 1/4 inch pieces
Heat the Blood Orange olive oil in a medium saucepan over medium heat. When the oil is just shimmering, add the minced shallots, rosemary and salt. Cook until shallots soften, about 2 minutes, stirring occasionally.
Add the water, balsamic vinegar and the brown sugar. Raise the heat to high and bring to simmer, stirring to dissolve sugar. Add half of the cranberries and all of the cut pear pieces and return to a simmer. Lower heat to medium-low and simmer for about 15 minutes until cranberries have almost completely broken down and mixture has thickened. Stir occasionally throughout.
Next, add the remaining cranberries and continue to stir. Allow to simmer another 5-7 minutes just until cranberries start to burst. Remove from heat and transfer to a serving bowl. Let the cranberry chutney cool for at least 1 hour before serving. Store in an airtight container and refrigerate for up to 3 days.