Gingery Cranberry and Pear Chutney

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

  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 16

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
80
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
5 mg
5 %;
Total Carbohydrate
20 g
20 %
(Dietary Fiber
2 g
2 %
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
14%;
Calcium
2%;
Iron
2%;
Exchanges:
1 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.