Cranberry and Asian pear chutney

Name: Cranberry and Asian pear chutney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 serving(s)
Ingredients: 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

(1)

Recipe by Hey Jude

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

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READY IN: 50mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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.

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