Pear, cranberry and horseradish chutney

Yield: 4 servings

Measure Ingredient
1 cup Finely chopped onion
2 teaspoons Minced garlic
2 tablespoons Olive oil
1 tablespoon Whole mustard seed
2 larges Firmripe Bosc pears; peeled,
\N \N Cored and roughly chopped
1 \N (12-ounce) bag of
\N \N Cranberries, fresh or
\N \N Frozen
½ cup Firmly packed brown sugar
3 \N To 6 tablespoons freshly
\N \N Grated horseradish
3 tablespoons Rice wine vinegar, or to
\N \N Taste
\N \N Salt and freshly ground
\N \N Pepper to taste

In a small saute pan, saute the onion and garlic in olive oil until soft but not brown. Add mustard seed and saute for 1 minute more. Set aside to cool.

Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper. Store covered in refrigerator up to 2 weeks.

Yield: about 3 cups

This recipe is courtesy of John Ash

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