Pear, cranberry and horseradish chutney

4 servings

Ingredients

Quantity Ingredient
1 cup Finely chopped onion
2 teaspoons Minced garlic
2 tablespoons Olive oil
1 tablespoon Whole mustard seed
2 larges Firmripe Bosc pears; peeled,
Cored and roughly chopped
1 (12-ounce) bag of
Cranberries, fresh or
Frozen
½ cup Firmly packed brown sugar
3 To 6 tablespoons freshly
Grated horseradish
3 tablespoons Rice wine vinegar, or to
Taste
Salt and freshly ground
Pepper to taste

Directions

In a small saute pan, saute the onion and garlic in olive oil until soft but not brown. Add mustard seed and saute for 1 minute more. Set aside to cool.

Add pears, cranberries and sugar to a food processor and pulse a few times to coarsely chop mixture. Transfer to a bowl and stir in onion mixture, horseradish, vinegar, salt and pepper. Store covered in refrigerator up to 2 weeks.

Yield: about 3 cups

This recipe is courtesy of John Ash

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