Cranberry and Asian pear chutney

Total Time
50mins
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

Ingredients Nutrition

Directions

  1. 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.
  2. Add cranberries, water, cider vinegar, brown sugar and fruit zests; cook until berries burst and thicken, about 25 minutes.
  3. Remove from heat; stir in pears, let cool.
  4. Pour into storage container and refrigerate at least 3 hours.

Reviews

(1)
Most Helpful

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 December 12, 2004

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