Cranberry-Pear Chutney

This ruby-colored relish can be made up to three weeks ahead and stored in airtight jars until you are ready to serve. It also makes a great hostess gift when packed in small, decorative glass jars.

Yield:

4 3/4 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 107
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 27.8 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 125 mg
Calcium 9 mg

Ingredients

1 1/2 cups sugar
1 cup water
1 teaspoon salt
1/8 teaspoon ground cloves
2 (3-inch) cinnamon sticks
1 (12-ounce) package fresh cranberries
2 cups chopped peeled Bosc pear (about 3 medium)
1 cup chopped peeled Granny Smith apple (about 1 small)
3/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped crystallized ginger
2 tablespoons fresh lemon juice

Preparation

Combine first 6 ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer 10 minutes or until cranberries begin to pop. Stir in pear, apple, raisins, onion, and ginger; cook 20 minutes or until fruit is tender. Remove from heat; stir in juice. Cool to room temperature, and discard cinnamon. Cover and chill.

Note:

Diane Morgan,

November 2004