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Pear Cranberry Chutney Recipe

One day as a kid, I told my parents I didn't like what we were having for breakfast. They told me to make my own, and I've been cooking every since. I love cranberries, and the sweet-sour taste of this chutney goes very well with fall foods.—Andy Anderson, Graham, Washington

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Pear Cranberry Chutney Recipe

Prep: 10 min. Cook: 40 min.

Yield: 12 Servings

10 40 50

Ingredients

4 cups fresh or frozen cranberries
1 cup raisins
1 medium onion, finely chopped
3/4 cup packed brown sugar
1/3 cup cider vinegar
2 garlic cloves, minced
3 teaspoons mustard seed
1/4 teaspoon ground mustard
1/4 teaspoon each ground ginger, allspice and cloves
1/4 teaspoon crushed red pepper flakes
1 large pear, peeled and coarsely chopped

Directions

In a saucepan, combine the cranberries, raisins, onion, brown sugar, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 30-35 minutes, stirring occasionally. Add the pear. Cook 10 minutes longer or until tender. Serve warm or cold. Store in the refrigerator. Yield: 3 cups.

Nutritional Facts 1 serving (1/4 cup) equals 125 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 32 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Pear Cranberry Chutney in Taste of Home October/November 2000, p47