Cranberry, Pear, and Ginger Chutney

Name: Cranberry, Pear, and Ginger Chutney
Yield: 4 servings
Ingredients: 1 2 cups apple cider vinegar; 1 1 cup finely chopped onion; 1 1/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece); 1 2 1/2 teaspoons finely grated lemon peel; 1 2 1/2 teaspoons finely grated orange peel; 1 1 cinnamon stick, broken in half; 1 1/2 teaspoon dried crushed red pepper; 1 1/4 teaspoon ground cloves; 1 1 12-ounce bag fresh cranberries; 1 1 1/4 cups (packed) golden brown sugar; 1 2 large firm Bosc pears (about 18 ounces total); 1 peeled; 1 cored; 1 cut into 3/4-inch cubes (about 2 1/2 cups)

From the kitchen of Carly

Tart cranberries and soft pears collide with warming ginger, cinnamon, and citrus zest in this jewel-toned chutney. Sharp apple cider vinegar balances brown sugar's sweetness, creating a complex condiment that elevates roasted meats and cheese boards alike.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups apple cider vinegar
11 cup finely chopped onion
11/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
12 1/2 teaspoons finely grated lemon peel
12 1/2 teaspoons finely grated orange peel
11 cinnamon stick, broken in half
11/2 teaspoon dried crushed red pepper
11/4 teaspoon ground cloves
11 12-ounce bag fresh cranberries
11 1/4 cups (packed) golden brown sugar
12 large firm Bosc pears (about 18 ounces total)
1peeled
1cored
1cut into 3/4-inch cubes (about 2 1/2 cups)

Instructions

Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.