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Cranberry-Pear Chutney
Cook: 30 mins
Cool: 1 hr
Chill: 4 hrs
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.
