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- 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 thick and reduced to 1/2 cup, about 8 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 5 days.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
60 calories; 0g total fat; 0mg cholesterol; 9mg sodium; 15g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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