This cranberry sauce, which our father-in-law calls “That Jello Thing,” can be made several days in advance, and keeps well. Makes a great condiment for [leftover] turkey sandwiches.
3 Cups fresh cranberries
1 Cup sugar
3 firm pears, peeled & cored
1 Tbsp Lemon Zest
1 Tbsp lemon juice [preferably fresh]
1/2 Cup orange juice
1/4 Cup golden raisins
1/4 Cup pitted dried dates, coarsely chopped
2 tsp Ground Cinnamon [optional]
Combine cranberries and sugar in a heavy saucepan. Cook over low/medium heat, about 8 minutes.
Cut pears in to 1/2″ dice, and transfer to a separate bowl with the lemon zest and juice.
Add orange juice, golden raisins, cinnamon and chopped dates to the cranberry/sugar mixture in the saucepan. Raise the heat to medium-high. Stir from time to time, and add the diced pears when the mixture begins to bubble. The cranberries will make a subtle, pleasing popping sound as they cook. Continue to cook, stirring, until the mixture thickens and the pear chunks turn red [approximately 10 minutes].
Transfer to a pretty serving bowl. Let the chutney cool for several hours before refrigerating.