Cranberry-Pear Chutney

Yield: 4 3/4 cups (serving size: 1/4 cup)
Source: Cooking Light November 2004
Comments from a CA Kitchen: We made this for Thanksgiving and I liked it even more than last year's cranberry chutney. A delicious and pretty accompaniment to turkey, chicken, pork roast. Will decrease the sugar by 1/4 c next time or use splenda to lower points. Loved the candied ginger touch.
CL Comments: 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


  1. 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.


Healthy Units: 2 per serving
CALORIES 107 (2% from fat); FAT 0.2g (satfat 0.0g, monofat 0.0g, polyfat 0.1g); PROTEIN 0.4g; CARBOHYDRATE 27.8g; FIBER 1.6g; CHOLESTEROL 0.0mg; IRON 0.3mg; SODIUM 125mg; CALCIUM 9mg;

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