Cranberry, Ginger And Pear Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Mine | 3 | 1/2 cups | ||
INGREDIENTS
| 1 | c | Plus 2 tbs |
| Light brown sugar | ||
| 1/3 | c | Red wine vinegar |
| 2 | oz | Ginger, peeled |
| Cut in 1/8 by 1-inch strips | ||
| 1/4 | t | Cayenne pepper |
| 1 | pn | Salt |
| 2 | lb | Pears, Bosc peeled |
| Cut into 1/2" dice | ||
| 3/4 | lb | Cranberries, 3 1/3 cups |
| picked over |
INSTRUCTIONS
In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add the peats, cover and cook until they are crisp-tender, about 10 minutes. Strain and transfer the pears to a bowl. Return the liquid to the pan. Add the cranberries to the liquid. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes. Strain into a bowl and add the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat until reduced to =AB cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature. Fine Cooking November 1995 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 105.2mg
Potassium: 137.6mg
Carbohydrates: 84.5g
Fiber: 6.8g
Sugar: <1g
Protein: <1g