Recipes >
Cranberry Pear and Ginger Chutney
Ingredients
- 1 12-ounce bag fresh cranberries
- 3 large firm Bosc pears, peeled, cored, cut into 1-inch cubes
- 1 cup apple cider vinegar
- 3/4 cup finely chopped onion
- 1/4 cup finely chopped peeled fresh ginger
- 2 1/2 teaspoons finely grated lemon peel
- 2 1/2 teaspoons finely grated orange peel
- 1 cinnamon stick, broken in half
- 1/2 teaspoon dried crushed red pepper
- 1/4 teaspoon ground cloves
- 1 1/4 cups (packed) golden brown sugar
This holiday chutney makes a lovely and light holiday dessert or sweet side dish.
Why Try? The reddish-purple color, tart-sweet flavor and fruity-chunky texture add up to one delightful culinary experience.
Foodie Byte: To make this dish extra special, serve it in mini pumpkins that you bake and hollow out like you would a jack-o-lantern. You can eat the little pumpkins, too, just as you would an acorn squash.
Preparation
- Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
- Boil mixture until reduced to 1 1/2 cups, about 10 minutes.
- Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
- Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
- Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.