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Cranberry-Pear Chutney
Ingredients
-
1
12 ounce package cranberries
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1 1/2
cups chopped Asian pears or chopped, peeled jicama
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1 1/2
cups finely chopped onion
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1
cup peach preserves
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1/3
cup packed brown sugar
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1/4
cup balsamic vinegar
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1
teaspoon dry mustard
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1
teaspoon finely shredded lemon peel
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1/2
teaspoon crushed red pepper
Directions
1. In a large saucepan, combine cranberries, Asian pears, onion, preserves, brown sugar, vinegar, mustard, lemon peel, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Cool to room temperature.
2. Transfer chutney to a glass serving dish. Cover and chill for at least 4 hours. If desired, store in airtight container for up to 5 days. Makes 16 side-dish servings.
From the Test Kitchen
- Note Asian Pears:Sometimes called Chinese or apple pears are grown in a variety of colors and sizes, yielding more than 100 kinds. They can be large or small, brown or green to yellow. Juicy sweet with a firm, crunchy texture, they are available in late summer and fall.
Nutrition Facts
(Cranberry-Pear Chutney)
- Calories 108,
- Carbohydrate (gm) 27,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 10,
- Fruit () 1,
- Other Carb () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
To Allenfiore: You need to use Golden Balsamic Vinegar.
11/22/2010 11:01:55 PM Report AbuseProblem - the balsamic made it brown. Now what do I do? I was going to use it as a side dish for Thanksgiving!
11/25/2009 10:39:59 AM Report AbuseI actually meant to give this 5 stars but my pc didn't cooperate. This was a delicious addition to our pulled pork sandwiches - a good change from BBQ sauce. Just enough sweet and tart. It did not overpower the pork and it was a big hit. I made mine with Splenda so it was calorie smart too! I let it boil a little longer to thicken. Will be using this recipe again.
11/9/2009 02:20:20 PM Report Abuse