Gingered Cranberry Chutney |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. Ingredients:
1 cup packed brown sugar |
1/3 cup red wine vinegar |
1/2 teaspoon ground ginger |
1/8 teaspoon cayenne pepper |
1/8 teaspoon salt |
2 pounds fresh pears, peeled and diced |
1 package (12 ounces) fresh or frozen cranberries, thawed |
1/2 teaspoon ground cinnamon |
Directions:
1. 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.
2. Strain, reserving liquid. Return liquid to pan; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally.
3. 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. Yield: 3 cups.
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