• Prep Time:
  • Cooking Time:
  • Serves: 3 1/2 cups

Cranberry, Ginger and Pear Chutney

  • Recipe Submitted by on

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


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

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