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