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Cranberry, Pear, and Ginger Chutney

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

A small grocery run gets this on the table.

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directions

1.
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.

Recipes sourced from Epicurious.com.

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