Black Cherry Chutney

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I’m not sure if cherries are native to India, but I used some to make this chutney for our home school India fest. It was fantastic.

Black Cherry Chutney
Simmer in small saucepan until soft:
1.5 cups frozen organic black cherries (Costco)
1/2 cup pear butter
1/2 small onion, minced
1/4 cup water
1 tsp ginger powder
1 tsp cardamom powder
1/4 cup brown sugar or honey
1/8-1/4 tsp cayenne pepper (heat to taste)

When soft, mash cherries with a potato masher until blended in sauce. Add:
1/2 cup organic raisins
1/4 cup apple cider vinegar

Blend in until raisins have rehydrated. Pour into a jar a keep in the fridge. The natural pectins and chunks of fruit will give thick body without the addition of pectin or gelatin.

Enjoy as a condiment with curries.

Cranberry Panna Cotta

I made this creamy, sweet, and refreshing dessert twice during the holidays, and have been asked for the recipe multiple times. Once I served it at a dessert buffet with salted dark chocolate cake. The two flavors played off each other well.

This recipe is really easy, can be made a day ahead, and can easily be modified with other toppings. I’m trying chocolate next.

Cranberry Panna Cotta

Thanks to Nancy Jo Newman for the original recipe.

In a small saucepan, heat until sugar is disolved and liquid begins to simmer:

1 and 1/4 cups heavy whipping cream (if there are clumps of cream clinging to the sides of the carton, scrape these out and use them…the richer, the better!)
1/4 cup sugar (I used xylitol for a low-glycemic sweetener; maple syrup would also be wonderful)

Mix together in 1 qt bowl:

1/4 or so of the hot cream
1 packet gelatin (2 and 1/2 tsp.) Read more about gelatin in this post.
The gelatin will disolve. Use a wire whisk to beat until smooth, adding the rest of the hot cream. Then beat in:

1 cup whole milk yogurt (I used Trader Joes Organic European Style Whole Milk Yogurt)
1 tsp. vanilla

Pour into a 9X12 inch pan, or 8 sorbet glasses. Refrigerate for a few hours until set.

Cranberry Sauce

Simmer in a clean saucepan:

4 barlett pears, cored, pealed, and cut in chunks
1 cup black cherry juice (I used Knudsons Just Black Cherry)

When pears are soft, mash them in the pan, and continue to simmer. Then stir in:

1/3 bag fresh cranberries, cut in half each (this avoids the skins from bursting off and rolling up into those little spears in sauce)
sugar to taste (I used 1/4 cup xylitol)

Simmer/stir for 5 minutes more, then cool for about a half hour on the counter before layering over the set cream. Refrigerate until serving.