Cranberry, ginger and pear chutney

3 1/2 cups

Ingredients

Quantity Ingredient
1 cup Plus 2 tbs
Light brown sugar
⅓ cup Red wine vinegar
2 ounces Ginger, peeled
Cut in 1/8 by 1-inch strips
¼ teaspoon Cayenne pepper
1 pinch Salt
2 pounds Pears (Bosc), peeled
Cut into 1/2\" dice
¾ pounds Cranberries (3 1/3 cups) picked over

Directions

1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add the peats, cover and cook until they are crisp-tender, about 10 minutes. Strain and transfer the pears to a bowl. Return the liquid to the pan.

2. Add the cranberries to the liquid. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes. Strain into a bowl and add the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat until reduced to « cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature. Fine Cooking November 1995

Submitted By DIANE LAZARUS On 11-01-95

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