CRANBERRY, RASPBERRY, AND PEAR CHUTNEY

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Cranberry, Raspberry, and Pear Chutney image

Pears and raspberries add a delectable twist to this Thanksgiving staple.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

1 (12-ounce) bag cranberries (about 3 1/2 cups)
1 cup sugar
3 firm pears (such as Anjou), peeled, cored, and cut into 1/4-inch pieces
1/2 teaspoon lemon zest
1 cup fresh or frozen raspberries
1/2 teaspoon lemon juice
Pinch of coarse salt

Steps:

  • Combine cranberries, sugar, and 1/4 cup water over medium-high heat. Cook, stirring occasionally, until cranberries begin to burst; add pears and lemon zest.
  • Reduce heat to medium, and cook until pears are tender and berries have completely burst, 3 to 5 minutes. Add lemon juice and salt; stir to combine. Remove from heat and gently fold in raspberries. Let cool to room temperature. Transfer to refrigerator until chilled; serve.

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