- 1 cup plus 2 tablespoons light brown sugar
- 1/2 cup red wine vinegar
- 2 ounces fresh ginger, peeled and cut into 1/8-by-1 inch strips
- 1/4 teaspoon cayanne pepper
- Pinch of salt
- 2 pounds firm pears peeled and cut into 1/3 inch dice.
- 1/4 pound fresh cranberries (about 3 1/2 cups), picked over
- Makes about 3 1/2 Cups.
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.
Print this recipe
Submitted By: Haberman Hardy
Cranberry, Ginger and Pear Chutney