Cranberry-Pear Chutney |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 120 | 0gm | 0gm | 0mg | 29gm | 0gm | 0mg | |||||
| INGREDIENTS: | ||
| 1 lb fresh or frozen cranberries (4 cups) | 2 small pears, peeled, chopped (about 1-1/2 cups) | 1 large onion, chopped (1 cup) |
| 1 cup granulated sugar | 1/2 cup packed brown sugar | 1/2 cup golden raisins |
| 1 cup water | 2 teaspoons ground cinnamon | 1-1/2 teaspoons ground ginger |
| 1/4 teaspoon ground cloves | 1/4 teaspoon ground allspice | |
| 1 | In 3-quart saucepan, mix all ingredients. Heat to boiling over high heat, stirring frequently. |
| 2 | Reduce heat to medium. Cook 25 to 30 minutes, stirring occasionally, until thickened. |
| 3 | Cool at room temperature 30 minutes, then refrigerate at least 2 hours. Chutney will thicken more as it cools. Store in refrigerator up to 2 weeks. |