This is a print preview of "Cranberry, Ginger And Pear Chutney" recipe.

Cranberry, Ginger And Pear Chutney Recipe
by Global Cookbook

Cranberry, Ginger And Pear Chutney
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  Servings: 3

Ingredients

  • 1 c. Plus 2 tbs Light brown sugar
  • 1/3 c. Red wine vinegar
  • 2 ounce Ginger, peeled Cut in 1/8 by 1-inch strips
  • 1/4 tsp Cayenne pepper
  • 1 pch Salt
  • 2 lb Pears (Bosc), peeled Cut into 1/2" dice
  • 3/4 lb Cranberries (3 1/3 c.) picked over

Directions

  1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add in the peats, cover and cook till they are crisp-tender, about 10 min. Strain and transfer the pears to a bowl. Return the liquid to the pan.
  2. Add in the cranberries to the liquid. Cover and cook over moderate heat till the berries just begin to pop, about 3 min. Strain into a bowl and add in the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat till reduced to =AB c., about 5 min. Stir in the cranberry mix and let cold. Serve chilled or possibly at room temperature.