 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
One day as a kid, I told my parents I didn't like what we were having for breakfast. They told me to make my own, and I've been cooking every since. I love cranberries, and the sweet-sour taste of this chutney goes very well with fall foods.—Andy Anderson, Graham, Washington Ingredients:
4 cups fresh or frozen cranberries |
1 cup raisins |
1 medium onion, finely chopped |
3/4 cup packed brown sugar |
1/3 cup cider vinegar |
2 garlic cloves, minced |
3 teaspoons mustard seed |
1/4 teaspoon ground mustard |
1/4 teaspoon each ground ginger, allspice and cloves |
1/4 teaspoon crushed red pepper flakes |
1 large pear, peeled and coarsely chopped |
Directions:
1. In a saucepan, combine the cranberries, raisins, onion, brown sugar, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 30-35 minutes, stirring occasionally. Add the pear. Cook 10 minutes longer or until tender. Serve warm or cold. Store in the refrigerator. Yield: 3 cups.
|
|