Pear cranberry chutney

1 Servings

Ingredients

Quantity Ingredient
3 mediums Fresh pears; peeled,coarsely chop
1 cup Fresh cranberries; or dried
¾ cup Sugar
½ cup Cider vinegar
2 teaspoons Fresh ginger root; finely chopped
½ teaspoon Cinnamon
¼ teaspoon Cloves

Directions

Mix all ingredients in a 2 quart saucepan. Heat to boiling, reduce heat to low. Cook about 1 hour, stirring frequently until thickened. Cool slightly.

Cover and refrigerate for up to 2 weeks. Serve at room temperature.

Recipe By : Betty Crocker

Posted to MasterCook Digest V1 #180 Date: Wed, 30 Oct 1996 15:40:48 +0000 From: Carol Floyd <c.floyd@...> NOTES : Good with poultry, lamb or pork.

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