Prep 20 mins
Cook 50 mins
This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.
- 1 large garlic clove, minced
- 1 medium onion, minced
- 12 ounces fresh cranberries
- 1 cup firmly packed light brown sugar
- 1 large pear, peeled, cored and chopped
- 1⁄3 cup cider vinegar
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon red pepper flakes
- Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.
- Add the chopped pear and cook 10 minutes longer.
- Remove from heat and add remaining sugar, to taste. (I usually do not).
- Serve hot, cold or room temperature. May be refrigerated for up to one month.
This is a delicious chutney with the sweet and savory flavor that I love so much. Loved the sweetness of the berries and the nice warm bite from the spices and the red pepper flakes. I squeezed a tiny bit of tangerine juice from a freshly picked tangerine (from my neighbor's tree with permission :) This chutney will be great with turkey dinner and with those awesome turkey sandwiches that I long for after all the excitement of the holiday is gone. Made for PRMR, November, 2013.
June 2011 I made a double batch of this with mangos instead of pears and it was quite fine.
I also liked the combination of spices in this using only half of the Cardamom as I'm still not sure about that spice. I thought there was a little too much vinegar in this but I did double the recipe for my family at TG tomorrow so not sure if that had anything to do with it. It presents very well. Thanks for sharing. Made for PRMR