Cranberry-Pear Chutney
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 4 cups fresh or frozen cranberries
- 1 1/2 cups brown sugar, tightly packed
- 2 Bosc or Asian pears, peeled and cut into small dice (2 cups)
- 1 jalapeno, seeded and minced
- 1 cup golden raisins
- 2 tablespoons lime juice
Directions
- In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
- Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
- Remove from heat. Cool. Cover and refrigerate up to 2 days ahead.
Nutritional Information
- Per Serving
- Calories 264Calories From Fat 0%
- Calcium 53mg
- Carbohydrate 67g
- Cholesterol 0mg
- Fat 0g
- Fiber 4g
- Iron 2mg
- Protein 1mg
- Sat Fat 0g
- Sodium 22mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
