Recipe information
Yield
Servings
Ingredients
2
cups apple cider vinegar
1
cup finely chopped onion
1
/4 cup finely chopped peeled fresh ginger (from about 2-ounce piece)
2
1/2 teaspoons finely grated lemon peel
2
1/2 teaspoons finely grated orange peel
1
cinnamon stick, broken in half
1
/2 teaspoon dried crushed red pepper
1
/4 teaspoon ground cloves
1
12-ounce bag fresh cranberries
1
1/4 cups (packed) golden brown sugar
2
large firm Bosc pears (about 18 ounces total), peeled, cored, cut into 3/4-inch cubes (about 2 1/2 cups)
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Preparation
Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups, about 10 minutes. Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves. Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces. Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.