| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Bag cranberries; picked over |
|
|
; (12-ounce) |
| 1/2 |
c |
Firmly packed dark brown sugar |
| 1/2 |
c |
Raisins |
| 2 |
|
Pears; peeled and chopped |
| 2 |
ts |
Freshly grated lemon zest |
| 1/4 |
c |
Minced peeled fresh gingerroot |
| 1/2 |
ts |
Dried hot red pepper flakes |
| 1 |
c |
Chopped onion |
| 1/4 |
c |
Cider vinegar |
| 1 |
ts |
Mustard seeds |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
In a heavy saucepan combine the cranberries, the brown sugar, the
raisins, the pears, the zest, the gingerroot, the red pepper flakes,
the onion, the vinegar, the mustard seeds, and the salt and simmer
the mixture, stirring occasionally, for 20 to 25 minutes, or until
the berries have burst. The chutney keeps, covered and chilled, for 2
weeks. Serve the chutney at room temperature.
Makes about 4 cups.
Gourmet November 1991
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