Cranberry and Asian pear chutney

Name: Cranberry and Asian pear chutney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 serving(s)
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 (12 ounce) bag fresh cranberries; 1/2 cup water; 1/4 cup cider vinegar; 1 1/2 cups brown sugar; 1 tablespoon lemon, zest of; 1 tablespoon orange zest; 2 Asian pears, peeled,cored,diced

Submitted by Hey Jude

"This chutney is quite tart and goes great with roast turkey. Once it's made, it needs a 3 hour chill time before serving so plan ahead. Recipe is from the Chicago Tribune"

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Ready In:: 50mins
Ingredients:: 10
Serves:: 10

ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (12 ounce) bag fresh cranberries
¹⁄₂ cup water
¹⁄₄ cup cider vinegar
1 ¹⁄₂ cups brown sugar
1 tablespoon lemon, zest of
1 tablespoon orange zest
2 Asian pears, peeled,cored,diced

directions

Heat olive oil in a medium pot over medium heat; add onion, cook until translucent, about 3 minutes; add garlic, cook until it softens, abut 1 minute.
Add cranberries, water, cider vinegar, brown sugar and fruit zests; cook until berries burst and thicken, about 25 minutes.
Remove from heat; stir in pears, let cool.
Pour into storage container and refrigerate at least 3 hours.

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Reviews

This was fantastic. I brought it to a Thanksgiving potluck, and will definately make it again. I used the leftovers in hot cereal, on toast, and with vanilla ice cream. I really like the combination of the bitterness of the cranberries with the garlic tang, and then the clean sweetness of the asian pear. FANTASTIC!

Kendra PeloJoaquin