Cranberry and Pear Chutney

Makes about 4 cups

Ingredients

• 1 12-oz bag of cranberries, picked over
• ½ cup firmly packed dark brown sugar
• ½ cup raisins
• 2 pears, peeled and chopped
• 2 tsp freshly grated lemon zest
• ¼ cup minced, peeled fresh gingerroot
• ½ tsp dried hot pepper flakes
• 1 cup chopped onion
• ¼ cup cider vinegar
• 1 tsp mustard seeds
• 1/8 tsp salt

Method

1. In a heavy saucepan, combine all ingredients and simmer, stirring occasionally, for 20-25 minutes, or until the berries have burst.
2. The chutney keeps, covered and chilled, for two weeks.
3. Serve the chutney at room temperature.

This recipe is from Epicurious.

Notes:

I found the amount of lemon zest and ginger to be overwhelming in this recipe. The other person eating it loved it. So if you make this, consider the tastes of those sharing it and alter amounts accordingly.

December 2021