Cranberry-Pear Chutney
- Yield: about 4 cups
- Prep 25 mins
- Cook 30 mins
- Cool 1 hr
- Chill 4 hrs
Peach chutney adds a sweet contrast to the tart cranberries and acidic vinegar in this savory condiment. Serve with ham or turkey at your holiday meal.
Ingredients
-
1
12 -
ounce bag (3 cups)
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
- 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. Remove from heat.
- Transfer chutney to a heat-proof glass bowl. Let cool to room temperature. Cover; chill in the refrigerator for 4 hours or up to 5 days. Makes about 4 cups.