Cranberry Pear and Ginger Chutney

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.

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Cranberry Pear and Ginger Chutney

Course:

Dessert

Cuisine:

American

Yield:

Time:

Prep Time: 10 mins., Cook Time: 45 mins.

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:

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.