Pear-Cranberry Chutney

Pear-Cranberry Chutney

With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.

Prep Time

1:10

Hr:Mins

Total Time

2:10

Hrs:Mins

Makes

10

servings

3
medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1
cup dried or fresh cranberries
3/4
cup sugar
1/2
cup cider vinegar
2
teaspoons finely chopped gingerroot
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cloves
  1. In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
  2. Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.
Makes 10 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Serve this delicious condiment in a pretty dish garnished with a sprig of fresh sage.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 2g,
    • Sugars 30g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.