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Gingery Cranberry and Pear Chutney

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Gingery Cranberry and Pear Chutney
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 16
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This versatile chutney warms up grilled or roasted meats and poultry.
Updated Mar 26, 2013

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

80 Calories, 0g Total Fat, 0g Protein, 20 g Total Carbohydrate

Nutrition Facts

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