Cranberry, Pear, and Ginger Chutney

Name: Cranberry, Pear, and Ginger Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters apple cider vinegar; 2 larges firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups); 1 cinnamon stick, broken in half; 340 grams fresh cranberries; 59 milliliters finely chopped peeled fresh ginger (from about 2-ounce piece); 296 milliliters (packed) golden brown sugar; 0 teaspoons ground cloves; 3 teaspoons finely grated lemon peel; 237 milliliters finely chopped onion; 3 teaspoons finely grated orange peel; 1 teaspoons dried crushed red pepper

Cranberry, Pear, and Ginger Chutney might be a good recipe to expand your condiment recipe box. One serving contains 535 calories, 2g of protein, and 0g of fat. This gluten free and vegan recipe serves 3. If you have apple cider vinegar, onion, cinnamon stick, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 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.

Ingredients you will need

Apple Cider Vinegar

Red Pepper Flakes

Cinnamon Stick

Ground Clove

Orange Zest

Lemon Peel

Ginger

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Brown Sugar