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LOCATION: Recipes >> Preserving >> CRANBERRY AND PEAR CHUTNEY

Print this Recipe    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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