I almost always make an apple pie, but when I saw this recipe I thought I should give it a try. If you’re looking for a fresh alternative to your usual apple pie, this dessert delivers! Serve the slices warm with a big scoop of vanilla ice cream and enjoy a sweet taste of fall.
4 large (about 8 oz. each) firm ripe pears, peeled and chopped
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Prepare the streusel: Stir together brown sugar, butter, and salt in a bowl. Stir in flour, almonds, and ginger until evenly blended. Set aside.
Fold pears, cornstarch, cinnamon, and nutmeg into cranberry chutney.
Assemble pie: Unwrap dough, and roll out on a lightly floured surface into a 13-inch circle. Fit into a 9-inch deep-dish pie plate. Fold edges under. Use a small spoon to create a pattern around edges. Freeze 15 minutes.
Preheat oven to 375 degrees F. Spoon filling into prepared pie plate. Crumble streusel in small and large pieces over filling. Bake on the lowest oven rack until top is golden brown and crust is golden (shielding edges, if needed, after 20 minutes), 40 to 45 minutes. Cool completely on a wire rack, 2 hours, before serving.
When looking for new dessert recipes, I came across a simple Raspberry Brownie recipe. After reading it, I thought why not use our Marina’s Cranberry Chutney instead? The end result was how a brownie should be: moist and simply delicious! My family and I usually don’t eat much dessert but I have to admit, there was not a crumb left in the pan!
Ingredients
Scale
7 oz dark or semisweet chocolate, roughly chopped (I used a combination of the two)
1 1/4 cups sugar
1 cup all- purpose flour
1 cup (2 sticks) unsalted butter, cubed and softened
Preheat oven to 350 degrees and lightly grease an 8 or 9 inch backing dish with butter or non-stick spray
In a medium bowl, sift together flour, cocoa powder and salt. Set aside.
Set up a double boiler with a heatproof bowl and set over a small saucepan of simmering water. Melt chocolate and butter over low heat and stir until smooth.
Remove from heat and stir in sugar, then beat in the eggs, one at a time. Complete before adding the vanilla extract
While whisking, gradually add flour mixture and stir until just combined
In a separate saucepan, heat Marina’s Cranberry Chutney over medium to low heat until more liquid
Pour brownie batter into prepped baking dish and then drizzle Marina’s Cranberry Chutney over the top
Tip: Use a knife to swirl jam around to create a marbled effect
Place brownies in the oven and back for about 30-35 minutes, or until toothpick inserted in the center comes out mostly clean
When done, remove from oven and let cool for 10 minutes before serving
Garnish with extra Marina’s Cranberry Chutney and enjoy!
Marina's Cranberry Chutney has been a staple for our holidays as far as I can remember. It compliments not only pork but beef, chicken, oatmeal and I have been known to pair it with goat cheese for a quick appetizer! Not only is it easy to make, it keeps in the refrigerator very well and it's healthy. The main ingredient is obviously cranberries but it also has oranges, onions and spices!
Marina's Cranberry Chutney
You always hear how great cranberries are for you, so I did a little reading and wanted to share what I found with all of my fellow cranberry lovers!
Eating whole cranberries have shown to offer a greater health and dietary benefit then consuming them in a liquid or dietary supplement; that is due to they are broken down and only the extract is used. Cranberries are most beneficial when the entire berry is consumed not just one component, because when whole they offer more cardiovascular, antioxidant, anti-cancer, and anti-inflammatory benefits.
Cranberries have Vitamin C and fiber.
Cranberries are Gluten Free!
They have more antioxidants then spinach, strawberries, cherries, red grapes, broccoli, apples, raspberries. One of the only berries that out ranks cranberries are blueberries!
Phytonutrients are naturally derived plant compounds that include antioxidants. Antioxidants can be ingested and are also made by the human body to help stabilize free radicals which are harmful molecules.
Cranberries may also provide a level of protection against age related conditions such as memory and coordination loss.
Other benefits from being high in antioxidants are that they help strengthen your immune system and prevents dental problems.
Cranberries have a high level of flavonoids. They are a concentrated antioxidant that inhibits low density lipoprotein (LDL) from forming. Now if anyone has every gotten their blood drawn, they know what LDLs are...bad cholesterol! A diet high in fruits and vegetables that are high on the antioxidant list, like cranberries are, you have a better chance of having a lower cholesterol count. Having a lower LDL count, not only helps liver function, heart function and also assists in inhibiting the build up of plaque along your blood vessels!
Proanthocyanidins: PACs act as a barrier along the lining of urinary tract to block bacteria from adhering. The type of bacteria they block is what causes urinary tract infections. Cranberries may also help in aiding to help men and women that suffer from stomach ulcers. In the same manner that they block bacteria in the urinary tract, they may also help block Helibacter Pylori (H.Pylori) which causes stomach ulcers.
The making of Marina's Cranberry Chutney
How to eat Cranberries:
Marina's Cranberry Chutney
In Banana Bread- Add 1 cup of Marina's Cranberry Chutney to your favorite recipe for added taste and moisture!
