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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:

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

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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