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Cranberry Pear and Ginger Chutney

Cranberry Pear and Ginger Chutney
Cranberry Pear and Ginger Chutney
Course:
Dessert
Cuisine:
American
Yield:
12
Time:
Prep Time: 10 mins., Cook Time: 45 mins.

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.

INGREDIENTS:
  • 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

DIRECTIONS:

  1. Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.
  2. Boil mixture until reduced to 1½ cups, about 10 minutes.
  3. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.
  4. 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.
  5. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.
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