Cranberry, Ginger and Pear Chutney Recipe

1. In a nonreactive medium saucepan, combine the sugar, vinegar ginger, cayanne and salt and bring to a boil over a medium heat. Add the pears, cover and cook until they are crisptender, about 10 min. 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 a moderate heat until the berries just begin to pop, about 3 min. 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 1/2 cup, about 5 min. Stir in the cranberry mixture and let cool. (The chutney can be refrigerated, covered, for up to 3 days.)

Serve chilled or at room temperature.