PEAR-CRANBERRY CHUTNEY

Pear-Cranberry Chutney image

With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 2h10m

Yield 10

Number Of Ingredients 7

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Ingredients

3 medium firm ripe pears, peeled, cored and coarsely chopped (3 cups)
1 cup dried or fresh cranberries
3/4 cup sugar
1/2 cup cider vinegar
2 teaspoons finely chopped gingerroot
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

In 2-quart saucepan, mix all ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 1 hour, stirring frequently, until thickened.
Cool 1 hour, stirring occasionally. Serve chutney at room temperature for best flavor. Cover and refrigerate up to 2 weeks.

Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 30 g, TransFat 0 g