Cranberry, Pear, and Ginger Chutney
Need a gluten free and vegan condiment? Cranberry, Pear, and Ginger Chutney could be a great recipe to try. This recipe makes 3 servings with 533 calories, 2g of protein, and 0g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, onion, golden brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes.
Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes.
Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely.
Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.