Cranberry and Asian pear chutney |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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:
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:
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.
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