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
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