|
|
|
Marries flavorful Bosc
pears with tart cranberries and an assortment of spices...
|
|
4 medium |
|
Bosc pears,
peeled, cored and cut into ¼" cubes |
|
|
3 cups |
|
fresh or
frozen cranberries (12 ounces) |
|
|
1 medium |
|
yellow
onion, diced |
|
|
1 Tbs |
|
peeled and
grated fresh ginger |
|
|
1 tsp |
|
ground
cinnamon |
|
|
1 tsp |
|
ground
cardamom |
|
|
¼ tsp |
|
ground
cloves |
|
|
pinch of |
|
cayenne
pepper |
|
|
|
|
grated zest
of 1 orange |
|
|
4 Tbs |
|
unsalted
butter, melted |
|
|
½ cup |
|
firmly
packed golden brown sugar |
|
|
¼ cup |
|
pear nectar |
|
|
2 Tbs |
|
cider
vinegar |
|
|
|
|
|
|
1 |
Preheat oven to
350°F. |
|
2 |
In a 9x13" 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. |
|
|
|
|
Cooking Tips |
|
*The chutney can be stored
in an airtight container in the refrigerator for up to 2 weeks. |
|