My husband, Jack, is a diabetic who likes to round out a meal with this lovely sauce. The ingredients in this sugar-free treat give it a natural sweetness.—Carol Bricker, Tempe, Arizona
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 2 cups fresh cranberries
- 3/4 cup thawed apple juice concentrate
- 1 pear, peeled and cubed
- 1/2 cup raisins
- In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour into a serving bowl; chill overnight. Yield: 2 cups.
Originally published as Cranberry Pear Chutney in Taste of Home October/November 1996, p44
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