GINGERED CRANBERRY CHUTNEY

Gingered Cranberry Chutney image

This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. "My family enjoys the pears, cranberries and tongue-tingling spices in this chutney."

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

1 cup packed brown sugar
1/3 cup red wine vinegar
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 pounds fresh pears, peeled and diced
1 package (12 ounces) fresh or frozen cranberries, thawed
1/2 teaspoon ground cinnamon

Steps:

In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. , Strain, reserving liquid. Return liquid to pan; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. , Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 0 protein. Diabetic Exchanges