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Pear, Cranberry And Horseradish Chutney

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CATEGORY CUISINE TAG YIELD
Grains Import, New, Text 1 Servings

INGREDIENTS

1 c Finely Chopped Onion
2 t Minced Garlic
2 T Olive Oil
1 T Whole Mustard Seed
2 Firmripe Pears, peel core
chop
1 12 Oz Cranberries fresh
or frozen
1/2 c Brown Sugar, firmly packed
3 T Freshly Grated Horseradish
or more to taste
3 T Rice Wine Vinegar, or to
taste
Salt And Freshly Ground
Pepper to taste

INSTRUCTIONS

In a small saute pan, saute the onion and garlic in olive oil until
soft but not brown. Add mustard seed and saute for 1 minute more. Set
aside to cool. Add pears, cranberries and sugar to a food processor
and pulse a few times to coarsely chop mixture. Transfer to a bowl  and
stir in onion mixture, horseradish, vinegar, salt and pepper.  Store
covered in refrigerator up to 2 weeks.  Yield: about 3 cups  Recipe by:
JOHN ASH SHOW #JA9771  Posted to MC-Recipe Digest V1 #501 by Bill
Spalding  <billspa@icanect.net> on Mar 05, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 941
Calories From Fat: 274
Total Fat: 33.6g
Cholesterol: 0mg
Sodium: 1891.7mg
Potassium: 2220.7mg
Carbohydrates: 172.1g
Fiber: 21.6g
Sugar: 119.8g
Protein: 22.1g


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