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Cranberry-Pear Chutney

Yield: 16 side-dish servings
Prep 25 mins Chill 4 hrs Cook 30 mins
Cranberry-Pear Chutney
Ingredients
  • 1 12 ounce package 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 teaspoon  dry mustard
  • 1 teaspoon  finely shredded lemon peel
  • 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 KitchenAsian 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)
  • cal. (kcal) 108,
  • carb. (g) 27,
  • fiber (g) 2,
  • sodium (mg) 10,
  • Fruit () 1,
  • Other Carb () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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