Rating: 4 stars
6302 Ratings
  • 5 star values: 0
  • 4 star values: 6302
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,302 Ratings
November 1995

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Recipe Summary test

Yield:
MAKES ABOUT 3 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat. Add the pears, 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.

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  • 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 1/2 cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature.

Make Ahead

The chutney can be refrigerated, covered, for up to 3 days.

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