Cranberry-Pear Chutney
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
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1 12-ounce bag (3 cups) cranberries
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1-1/2 cups chopped Asian pears or chopped, peeled jicama
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1-1/2 cups finely chopped onion
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1 cup peach preserves
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1/3 cup packed brown sugar
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1/4 cup balsamic vinegar
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1 teaspoon dry mustard
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1 teaspoon finely shredded lemon peel
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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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