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Gingered Cranberry Chutney

By: Marion Lowery

"This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. 'My family enjoys the pears, cranberries and tongue-tingling spices in this chutney.'"

Rate/Review | Read Reviews (5)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup packed brown sugar
1/3 cup red wine vinegar or cider vinegar
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 pounds fresh pears, peeled and diced
1 (12 ounce) package fresh or frozen cranberries
1/2 teaspoon ground cinnamon

Directions

In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard gingerroot; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator.

Footnotes

Nutritional Analysis: One serving (1/4 cup) equals 129 calories, trace fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 33 g carbohydrate, 3 g fiber, trace protein. Diabetic Exchanges: 2 fruit.