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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 27.8g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 125mg
  • Calcium: 9mg

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

  1. 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.
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