This cranberry-pear chutney combines sweet ripe pears, tart cranberries, and warm ginger for a bright and flavorful condiment. Simmered with brown sugar, red wine vinegar, and shallots, it’s ideal for pairing with roasted meats, holiday feasts, or serving alongside cheeses.
Ingredients
1 tablespoon olive oil
1 shallot, chopped
6 large ripe pears, cored and cut into ½-inch cubes
2 cups fresh or frozen cranberries
½ cup packed brown sugar
2 tablespoons aged red wine vinegar
4 teaspoons grated fresh ginger
½ teaspoon kosher salt
¼ teaspoon black pepper
Directions
- In a large saucepan, heat olive oil over medium heat. Add shallot and cook for 3 minutes or until softened.
- Stir in pears, cranberries, brown sugar, vinegar, ginger, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened (chutney will thicken as it cools). Cover and store in the refrigerator for up to 3 days.
