Free Recipe Cranberry, Ginger and Pear Chutney
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Cranberry, Ginger and Pear Chutney Recipe
1 c Plus 2 tbs
Light brown sugar
1/3 c Red wine vinegar
2 oz Ginger, peeled
Cut in 1/8 by 1-inch strips
1/4 ts Cayenne pepper
1 pn Salt
2 lb Pears (Bosc), peeled
Cut into 1/2 dice
3/4 lb Cranberries (3 1/3 cups)
-picked over
Cranberry, Ginger and Pear Chutney Preparation
1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add the peats, cover and cook until they are crisp-tender, about 10 minutes. Strain and transfer the pears to a bowl. Return the liquid to the pan. 2. Add the cranberries to the liquid. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes. Strain into a bowl and add the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat until reduced to =AB cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature. Fine Cooking November 1995 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
Cooking Temperature:
Recipe Serves: 3
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