Pear cranberry chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Fresh pears; peeled,coarsely chop |
| 1 | cup | Fresh cranberries; or dried |
| ¾ | cup | Sugar |
| ½ | cup | Cider vinegar |
| 2 | teaspoons | Fresh ginger root; finely chopped |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
Directions
Mix all ingredients in a 2 quart saucepan. Heat to boiling, reduce heat to low. Cook about 1 hour, stirring frequently until thickened. Cool slightly.
Cover and refrigerate for up to 2 weeks. Serve at room temperature.
Recipe By : Betty Crocker
Posted to MasterCook Digest V1 #180 Date: Wed, 30 Oct 1996 15:40:48 +0000 From: Carol Floyd <c.floyd@...> NOTES : Good with poultry, lamb or pork.