Yid.Dish: Cranberry and Pear Chutney

By Leah Koenig

Published June 30, 2005.

Recipe from Gourmet, November 1991 / makes 4 cups

JCarrot

Ingredients

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

Preparation

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.



Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.