Pear and Cranberry Chutney
Yield: 3 cups
Prep Time: 15 min + cooling time
Cook Time: 2 hr
2 medium Bosc pears, peeled, cored and cut into 1/4-inch cubes
1 1/2 cups fresh or frozen cranberries (12 ounces)
1/2 medium yellow onion, diced
1/2 tablespoon peeled and grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
pinch of cayenne pepper
grated zest of 1/2 orange
2 tablespoons unsalted butter, melted
1/4 cup firmly packed golden brown sugar
2 tablespoons pear nectar
1 tablespoon cider vinegar
1. Preheat oven to 350°F.
2. In a 9x9-inch baking dish, stir together all ingredients except for pear nectar and cider vinegar.
3. Roast the chutney until pears are very soft and the cranberries have started to break down, about 2 hours. Remove from oven, stir in pear nectar and vinegar, and let cool to room temperature.
4. Transfer chutney to a serving bowl and serve.
*The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.