Ingredients for Cranberry Pear And Ginger Chutney
- Apple Cider Vinegar
- Onion
- Fresh Ginger
- Candied Ginger
- Lemon Zest
- Orange Zest
- Cinnamon Stick
- Red Pepper Flakes
- Ground Cloves
- 1 cup fresh or frozen cranberries
- 1/2 cup packed light brown sugar
- Bosc Pears
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How to Make Cranberry Pear And Ginger Chutney
- In a heavy-bottomed saucepan, combine 1 cup apple cider vinegar, 1 medium yellow onion (finely chopped), 1 tablespoon grated fresh ginger, 1 tablespoon lemon zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, uncovered, until the mixture has reduced to about 1 1/2 cups, approximately 15-20 minutes. Stir occasionally to prevent sticking.
- Add 1 cup fresh or frozen cranberries, 1 ripe but firm pear (peeled, cored, and finely diced), 1/2 cup packed light brown sugar, and 1/4 cup chopped walnuts. Stir to combine.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the pears are tender and the chutney has thickened slightly. Stir occasionally.
- Remove from heat and remove the cinnamon stick (if using a whole stick instead of ground). If desired, use a potato masher to lightly crush some of the cranberries and pears for a chunkier texture.
- Let the chutney cool completely before transferring to a sterilized jar. Serve at room temperature. Even better the next day! This chutney can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
356g
Fat
0g
Carbs
36g
