This holiday chutney makes a lovely and light holiday dessert or sweet side dish. To make this dish extra special, serve it in mini pumpkins that you bake and hollow out like you would a jack-o-lantern. You can eat the little pumpkins, too, just as you would an acorn squash.
Cranberry Pear and Ginger Chutney
Prep Time: 10 mins., Cook Time: 45 mins.
- 1 cup apple cider vinegar
- ¾ cup finely chopped onion
- ¼ cup finely chopped peeled fresh ginger
- 2 ½ teaspoons finely grated lemon peel
- 2 ½ teaspoons finely grated orange peel
- 1 cinnamon stick, broken in half
- ½ teaspoon dried crushed red pepper
- ¼ teaspoon ground cloves
- 1 12-ounce bag fresh cranberries
- 1 ¼ cups (packed) golden brown sugar
- 3 large firm Bosc pears, peeled, cored, cut into 1-inch cubes
- Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
- Boil mixture until reduced to 1½ cups, about 10 minutes.
- Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
- Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.
- Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.