Cranberry-Pear Chutney
Recipe from Better Homes and Gardens

This flavorful twist on cranberry relish features peach preserves and Asian pears. It's especially tasty with Thanksgiving turkey, but pairs well with roasted pork and chicken too.


Cranberry-Pear Chutney

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Servings: Makes 16 side-dish servings.
Prep Time: 25 mins
Total Time: 4 hrs 55 mins
Related Categories: Chutney, Cranberry, Pears
 
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Ingredients
  • 1  12-oz. pkg.
    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  tsp.
    dry mustard
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  • 1  tsp.
    finely shredded lemon peel
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  • 1/2  tsp.
    crushed red pepper
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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. Cool to room temperature.
2.
Transfer chutney to a glass serving dish. Cover and chill for at least 4 hours. If desired, store in airtight container for up to 5 days. Makes 16 side-dish servings.
3.
Asian Pears: Sometimes called Chinese or apple pears are grown in a variety of colors and sizes, yielding more than 100 kinds. They can be large or small, brown or green to yellow. Juicy sweet with a firm, crunchy texture, they are available in late summer and fall.
Nutrition information
Calories 108, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 27 g, Fiber 2 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fruit .5, Other Carbohydrate 1.5. Percent Daily Values are based on a 2,000 calorie diet
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