This double-ginger-infused fresh pear chutney recipe pairs well with turkey, chicken or fish. Serve this spiced fruit relish instead of cranberry sauce, or top a sandwich or burger with it. Source: EatingWell Magazine, November/December 2014

Mary Cleaver


Ingredient Checklist


Instructions Checklist
  • Combine pears, water, rice vinegar, crystallized ginger, brown sugar, fresh ginger, star anise and salt in a large saucepan. Bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the pears are starting to break down and the mixture has thickened, 35 to 40 minutes.

  • Let cool to room temperature. (Discard star anise before serving.)


Make Ahead Tip: Cover and refrigerate for up to 1 week; bring to room temperature before serving.

Nutrition Facts

76 calories; 0.1 g total fat; 14 mg sodium. 105 mg potassium; 20 g carbohydrates; 2.7 g fiber; 12 g sugar; 0.3 g protein; 113 IU vitamin a iu; 4 mg vitamin c; 6 mcg folate; 17 mg calcium; 6 mg magnesium; 4 g added sugar;