Recipe by duonyte
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.
Top Review by DailyInspiration
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.
- 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
Directions See How It's Made
- 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.