Ingredients

• 1  12-oz. pkg. cranberries
• 1-1/2  cups chopped Asian pears or chopped, peeled jicama
• 1-1/2  cups finely chopped onion
• 1  cup peach preserves
• 1/3  cup packed brown sugar
• 1/4  cup balsamic vinegar
• 1  tsp. dry mustard
• 1  tsp. finely shredded lemon peel
• 1/2  tsp. 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.

3. 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.