Cranberry and Asian pear chutney
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
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 2
- 1(12 ounce) bag fresh cranberries
- 1⁄2cup water
- 1⁄4cup cider vinegar
- 1 1⁄2cups brown sugar
- 1tablespoon lemon, zest of
- 1tablespoon orange zest
- 2
Advertisement
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.
Advertisement