Gingered Cranberry Chutney Recipe
This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. "My family enjoys the pears, cranberries and tongue-tingling spices in this chutney."
- 1 cup packed brown sugar
- 1/3 cup red wine vinegar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 2 pounds fresh pears, peeled and diced
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1/2 teaspoon ground cinnamon
- 1. In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender.
- 2. Strain, reserving liquid. Return liquid to pan; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally.
- 3. Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator. Yield: 3 cups.
One serving (1/4 cup) equals 129 calories, trace fat (trace saturated fat), 0 cholesterol, 32 mg sodium, 33 g carbohydrate, 3 g fiber, trace protein. Diabetic Exchanges: 2 fruit.
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