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Cranberry, Ginger, and Pear Chutney

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Makes About 3 1/2 Cups (Serves 28)
1 cup plus 2 tablespoons light brown sugar
1/3 cup red wine vinegar
2 ounces fresh ginger, peeled and cut into 1/8 -by-1-inch strips
1/4 teaspoon cayenne pepper
Pinch of salt
2 pounds firm pears, such as Bosc, peeled and cut into 1/3 -inch dice
3/4 pound fresh cranberries (about 3-1/2 cups), picked over
In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat. Add the pears, 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.

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 1/2 cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature.

MAKE AHEAD: The chutney can be refrigerated, covered, for up to 3 days.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Cranberry Recipes
Nutrition Facts per Serving
Yield:   Makes About 3 1/2 Cups (Serves 28)
Calories: 60
Sodium: 9mg
% Cal. from Fat: 0%
Carbohydrates, Total: 15g
Fiber: 1g
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