Cranberry, ginger and pear chutney
3 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 2 tbs |
| Light brown sugar | ||
| ⅓ | cup | Red wine vinegar |
| 2 | ounces | Ginger, peeled |
| Cut in 1/8 by 1-inch strips | ||
| ¼ | teaspoon | Cayenne pepper |
| 1 | pinch | Salt |
| 2 | pounds | Pears (Bosc), peeled |
| Cut into 1/2\" dice | ||
| ¾ | pounds | Cranberries (3 1/3 cups) picked over |
Directions
1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add the peats, cover and cook until they are crisp-tender, about 10 minutes. Strain and transfer the pears to a bowl. Return the liquid to the pan.
2. Add the cranberries to the liquid. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes. Strain into a bowl and add the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat until reduced to « cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature. Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95