directions
-
1
Peel, core and dice the pears and place in a large saucepan
-
2
Peel ginger, slice and finely dice
-
3
Add to pears
-
4
Chop the onion and add to saucepan along with all the remaining ingredients. Bring to a boil and then lower heat and simmer, stirring occasionally, until all cranberries have popped and pears are tender, about 25 minutes
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5
Cool to room temperature and then refrigerate 1 hour and up to 2 weeks.
PEAR CRANBERRY CHUTNEY
ingredients
- 2 Bosc pears
- 2-inch piece fresh ginger
- 1 small onion
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/3 cup dark brown sugar
- 1/4 cup real maple syrup
- 1/2 cup raisins
- 2 teaspoons grated lemon zest
- 1/4 cup cider vinegar
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt