Side Pannel
Cranberry, Ginger and Pear Chutney
Cranberry, Ginger and Pear Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments
Ingredients List
- 1 c Plus 2 tbs
- Light brown sugar
- 1/3 c Red wine vinegar
- 2 oz Ginger, peeled
- Cut in 1/8 by 1-inch strips
- 1/4 ts Cayenne pepper
- 1 pn Salt
- 2 lb Pears (Bosc), peeled
- Cut into 1/2" dice
- 3/4 lb Cranberries (3 1/3 cups)
- -picked over
Directions
1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger,
cayenne, and salt and bring to a boil over moderate heat. Add the peats,
cover and cook until they are crisp-tender, about 10 minutes. Strain and
transfer the pears to a bowl. Return the liquid to the pan.
2. Add the cranberries to the liquid. Cover and cook over moderate heat
until the berries just begin to pop, about 3 minutes. Strain into a bowl
and add the cranberries to the pears. Return the liquid to the pan and boil
over moderately high heat until reduced to =AB cup, about 5 minutes. Stir
in the cranberry mixture and let cool. Serve chilled or at room
temperature.
cayenne, and salt and bring to a boil over moderate heat. Add the peats,
cover and cook until they are crisp-tender, about 10 minutes. Strain and
transfer the pears to a bowl. Return the liquid to the pan.
2. Add the cranberries to the liquid. Cover and cook over moderate heat
until the berries just begin to pop, about 3 minutes. Strain into a bowl
and add the cranberries to the pears. Return the liquid to the pan and boil
over moderately high heat until reduced to =AB cup, about 5 minutes. Stir
in the cranberry mixture and let cool. Serve chilled or at room
temperature.
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