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Pear-Cranberry Chutney

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Pear-Cranberry Chutney
  • Prep 1 hr 10 min
  • Total 2 hr 10 min
  • Servings 10
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With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.
Updated Aug 19, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this delicious condiment in a pretty dish garnished with a sprig of fresh sage.

Nutrition

140 Calories, 0g Total Fat, 0g Protein, 33g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
80mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
9%
Sugars
30g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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