Cranberry-Pear Chutney

by Marilyn Thompson

Prep time: 0:20 Overall time: 0:20

Servings: 4 cups

INGREDIENTS

1 bag (12 oz.) cranberries, picked over
1/2 cup dark brown sugar, firmly packed
1/2 cup raisins
2 pears, peeled and chopped
2 tsp. lemon zest, freshly grated
1/4 cup fresh gingerroot, minced and peeled
1/2 tsp. dried hot red pepper flakes
1 cup onion, chopped
1/4 cup cider vinegar
1 tsp. mustard seeds
1/8 tsp. salt

INSTRUCTIONS

In saucepan combine cranberries, brown sugar, raisins, pears, zest, gingerroot, red pepper flakes, onion, vinegar, mustard seeds, and salt. Simmer mixture, stirring occasionally for 20-25 minutes, or until berries have burst. Serve the chutney at room temperature.

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Tagged: chutney, cranberrychutney, thanksgiving add tags