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Print this Recipe    Cran Pear Chutney

CRANBERRY AND PEAR CHUTNEY

1 12-ounce bag of cranberries, picked over
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears, peeled and chopped
2 teaspoons freshly grated lemon zest
1/4 cup minced peeled fresh gingerroot
1/2 teaspoon dried hot red pepper flakes
1 cup chopped onion
1/4 cup cider vinegar
1 teaspoon mustard seeds
1/8 teaspoon salt

In a heavy saucepan combine the cranberries, the brown sugar, the
raisins, the pears, the zest, the gingerroot, the red pepper flakes,
the onion, the vinegar, the mustard seeds, and the salt and simmer
the mixture, stirring occasionally, for 20 to 25 minutes, or until
the berries have burst. The chutney keeps, covered and chilled,
for 2 weeks. Serve the chutney at room temperature.

Makes about 4 cups

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