Pear Cranberry Chutney Recipe

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Pear Cranberry Chutney Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

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

Nutritional Facts

1/4 cup: 125 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 32g carbohydrate (27g sugars, 3g fiber), 1g protein.

  • 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
  1. 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.
Originally published as Pear Cranberry Chutney in Taste of Home October/November 2000, p47

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