- make this recipe
- user reviews ()
Pear-Cranberry Chutney
Ingredients
- 1 12 ounce bagfresh cranberries
- 1 small onion, chopped
- 1 cup packed brown sugar
- 1/2 cup water
- 3 tablespoons lemon juice
- 1 inch piecefresh ginger, grated
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Dash cayenne pepper
- 3 Bosc pears, cored and chopped
Directions
1. In a medium saucepan combine all ingredients except pears. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until cranberries soften. Add pears and cook 5 to 10 minutes longer or until pears are soft but still keep their texture. Serve chilled or at room temperature. Top with chopped walnuts, if desired.
Nutrition Facts
(Pear-Cranberry Chutney)
- Servings Per Recipe 16,
- cal. (kcal) 83,
- carb. (g) 22,
- fiber (g) 2,
- sugar (g) 18,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 5,
- Potassium (mg) 84,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
