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Prep time: 0:20 Overall time: 0:20
4 cups scale / convert
1 pkg. (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
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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5 Recipe Reviews
reviewed Cranberry-Pear Chutney
It's a delicious and sophisticated alternative to the same old same old cranberry sauce. It has the perfect balance of sweet and tart. Te spice level is low enough not to overwhelm while still adding a little zing. I'll definitely be making this for Thanksgiving this year.