| 1/2 | pound cranberries |
| 2 | ripe firm medium pears, chopped |
| 1 | medium red bell pepper, chopped (1 cup) |
| 1 | small onion, coarsely chopped (1/4 cup) |
| 1 | garlic clove |
| 3/4 | cup packed brown sugar |
| 1/2 | cup raisins |
| 1/2 | cup white vinegar |
| 1 1/2 | teaspoons finely chopped gingerroot |
| 1. | Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture is thickened and fruit is tender. |
| 2. | Store covered in glass or plastic container in refrigerator up to 2 weeks. |
|
| To keep chutney longer: Pour hot chutney into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, then seal. Cool on a rack for 1 hour. Store in refrigerator or freezer up to 2 months. |
|
| Serve over roast turkey, or for a quick appetizer, spoon over a round of Brie cheese. Heat the cheese in the microwave on High for about 1 1/2 minutes. Top with chutney, and serve with crackers. |
Nutrition Information:
80 ( 0); 0g ( 0g); 0mg; 5 mg; 20 g ( 2 g); 0g 8 %; 14 %; 2 %; 2 % 1 1/2