This spicy chutney is a welcome alternative to canned cranberry sauce. The sweetness of pears balances the flavors and ginger adds an exotic spark.
Cranberry Pear Chutney
Servings
6 Servings
Ingredients
- 2 pounds firm pears peeled and cut to a medium diced
- 1 bag fresh cranberries
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon fresh ginger peeled and minced
- Pinch of salt
Instructions
- Combine vinegar, brown sugar, cayenne pepper and salt in a medium non-reactive pot and bring to a boil over medium heat.Add the pears and cook until just tender. The pears should retain some firmness.
- Strain the pears and remove them to a bowl. Return the liquid to the pot.
- Add the cranberries to the pot and cook covered over medium heat until the berries begin to pop.
- Strain the cranberries and add them to the pears.
- Return the liquid to the pot and reduce over medium-high heat to about 1/2 a cup. Stir in the cranberries and pears and let cool.
Tips
- Store chutney in the refrigerator, covered, for up to 3 days.
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