Cranberry-Pear Chutney | Midwest Living
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Cranberry-Pear Chutney

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Cranberry-Pear Chutney

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  • Yield: about 4 cups
  • Prep 25 mins
  • Cook 30 mins
  • Cool 1 hr
  • Chill 4 hrs

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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

  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. Remove from heat.
  2. 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.

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