Cranberry, Pear, and Ginger Chutney |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-1/2 cups | ||||||||||||
| INGREDIENTS: | ||
| 2 cups apple cider vinegar | 1 cup finely chopped onion | 1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece) |
| 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 12-ounce bag fresh cranberries |
| 1-1/4 cups (packed) golden brown sugar | 2 large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2-1/2 cups) | |
| 1 | Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large 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 occasionaly, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. |
| 2 | DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperatue before serving. |