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Ginger & Pear Chutney
Ginger & Pear Chutney
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From: EatingWell Magazine, November/December 2014
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.
- By: Mary Cleaver EatingWell Recipe Contributor
Ingredients 14 servings
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Original recipe yields 14 servings
Nutrition per serving may change if servings are adjusted.
- 3 pounds Bosc pears (about 6), cut into ½-inch pieces
- ½ cup water
- ⅓ cup rice vinegar
- 3 tablespoons finely chopped crystallized ginger
- 2 tablespoons packed light brown sugar
- 1 teaspoon finely chopped fresh ginger
- 2 star anise
- Pinch of salt
Preparation
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Active
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Ready In
- 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.
- Serving size: ¼ cup
- Per serving: 76 calories; 0 g fat(0 g sat); 3 g fiber; 20 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 12 g sugars; 4 g added sugars; 113 IU vitamin A; 4 mg vitamin C; 17 mg calcium; 0 mg iron; 14 mg sodium; 105 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 fruit
