Gingery Cranberry and Pear Chutney

Gingery Cranberry and Pear Chutney

This versatile chutney warms up grilled or roasted meats and poultry.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

2

cups

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.
Makes 2 cups chutney
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage tip
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 With
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:

1 Serving (2 Tablespoons)
  • Calories 80
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 5 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 2 g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.