Ingredients for Cranberry And Asian Pear Chutney
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- Fresh Cranberries
- ½ cup water
- ¼ cup cider vinegar
- ½ cup packed light brown sugar
- Lemon, Zest Of
- Orange Zest
- Asian Pears
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How to Make Cranberry And Asian Pear Chutney
- Heat 2 tablespoons of olive oil in a medium pot over medium heat.
- Add 1 medium yellow onion, chopped, and cook until translucent, about 3 minutes.
- Add 2 cloves garlic, minced, and cook until softened, about 1 minute.
- Stir in 12 ounces fresh cranberries, ½ cup water, ¼ cup cider vinegar, ½ cup packed light brown sugar, 1 tablespoon orange zest, and 1 tablespoon lemon zest.
- Bring to a simmer, then reduce heat and cook, stirring occasionally, until the cranberries burst and the chutney begins to thicken, about 25-30 minutes.
- Remove from heat and stir in 1 cup diced Asian pears.
- Let the chutney cool completely.
- Pour into a clean, airtight storage container and refrigerate for at least 3 hours (preferably overnight) to allow the flavors to develop fully before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
141g
Fat
1g
Carbs
13g