Email to Phyllis_ aka_ Filus      

Gingered Cranberry Chutney -- e-w

Source of Recipe

“Taste Of Home” Magazine
Gingered Cranberry Chutney
Yield: 3 cups

1 c. packed brown sugar
1/3 c. red wine vinegar ...OR... cider vinegar
1/2 tsp. ground ginger …OR… 1/4 c. sliced fresh gingerroot
1/8 tsp. cayenne pepper
1/8 tsp. salt
2 lbs. fresh pears, peeled and diced
1 pkg. (12 oz.) fresh …OR… frozen cranberries, thawed
1/2 tsp. cinnamon

In a large saucepan, combine the first 5 ingredients. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard gingerroot; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally.

Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in refrigerator.

Serve with pork, ham or poultry. Also makes great gift.

One 1/4-cup serving equals: 129 calories…trace fat…0 cholesterol…32 mg sodium…33 gm carbohydrate…3 gm fiber…trace protein ++++ Exchanges: 2 fruit +++WWP: 2