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Dried Pear & Cranberry Chutney

:  November/December 1994

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No holiday dinner would be complete without a relish or chutney, and this one made with dried pears and cranberries is especially nice. This one is particularly quick because the dried fruits readily absorb the sweet, sour and spicy chutney seasonings.


Dried Pear & Cranberry Chutney Recipe

Makes: About 1 1/2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 6 ounces dried pears, coarsely chopped (1 cup)
  • 1/2 cup dried cranberries
  • 1/2 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon crushed black peppercorns
  • 2 strips orange zest
  • 1/4 cup water

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Preparation

  1. Combine pears, cranberries, vinegar, sugar, ginger, garlic, crushed red pepper, peppercorns, orange zest and water in a heavy medium saucepan. Bring to a simmer, stirring. Cover and simmer over low heat, stirring occasionally, until the fruit is tender, about 10 minutes.
  2. If the chutney has not thickened sufficiently, simmer it, uncovered, for a minute or two longer. Let cool, then discard the orange zest.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per tablespoon: 32 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g protein; 1 g fiber; 1 mg sodium; 49 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Make ahead instructions
Picnic
Potluck
Quick (total 30 min. or less)
Type of Dish
Sauce/Condiment, savory
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
8 or more
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
Hanukkah
Thanksgiving
Publication
November/December 1994
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