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Chutney: Cranberry, Pear & Raspberry Chutney*

Source of Recipe

marthastewart.com


List of Ingredients

1 (12-ounce) bag cranberries (about 3 1/2 cups)
1 cup sugar
3 firm pears (such as Anjou), peeled, cored, and cut into 1/4-inch pieces
1/2 teaspoon lemon zest
1 cup fresh or frozen raspberries
1/2 teaspoon lemon juice
Pinch of coarse salt





Recipe

Combine cranberries, sugar, and 1/4 cup water over medium-high heat. Cook, stirring occasionally, until cranberries begin to burst; add pears and lemon zest.

Reduce heat to medium, and cook until pears are tender and berries have completely burst, 3 to 5 minutes. Add lemon juice and salt; stir to combine. Remove from heat and gently fold in raspberries. Let cool to room temperature. Transfer to refrigerator until chilled; serve.

YIELD: 4 1/2 Cups