Cranberry Pear Chutney

Cranberry-Pear Chutney
From Cooking Light

I have made this 3 times, for two Thanksgivings and a Christmas. Its great and very very easy.

***
This ruby-colored relish can be made up to three weeks ahead and stored in
airtight jars until you are ready to serve. It also makes a great hostess
gift when packed in small, decorative glass jars.

1 1/2 cups sugar
1 cup water
1 teaspoon salt
1/8 teaspoon ground cloves
2 (3-inch) cinnamon sticks
1 (12-ounce) package fresh cranberries
2 cups chopped peeled Bosc pear (about 3 medium)
1 cup chopped peeled Granny Smith apple (about 1 small)
3/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped crystallized ginger
2 tablespoons fresh lemon juice

Combine first 6 ingredients in a large saucepan; bring to a boil, stirring
until sugar dissolves. Reduce heat, and simmer 10 minutes or until
cranberries begin to pop. Stir in pear, apple, raisins, onion, and ginger;
cook 20 minutes or until fruit is tender. Remove from heat; stir in juice.
Cool to room temperature, and discard cinnamon. Cover and chill.

Yield: 4 3/4 cups (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 107(2% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN
0.4g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 125mg; FIBER 1.6g; IRON 0.3mg;
CARBOHYDRATE 27.8g

Diane Morgan
Cooking Light, NOVEMBER 2004