The sweet and spicy heat in this savory chutney makes it perfect for roast turkey. It's also great on left-over turkey sandwiches.
4 cups fresh or frozen cranberries
1 1/2 cups brown sugar, tightly packed
2 Bosc or Asian pears, peeled and cut into small dice (2 cups)
1 jalapeño, seeded and minced
1 cup golden raisins
2 tablespoons lime juice
How to Make It
The sweet and spicy heat in this savory chutney makes it perfect for roast turkey. It's also great on leftover-turkey sandwiches.
In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes. Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes. Remove from heat. Cool. Cover and refrigerate up to 2 days ahead.
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