Prep 20 mins
Cook 30 mins
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
- 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
- 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.
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!