Cranberry-Ginger Chutney

Recipe Ingredients

1 1/2 cups	297g / 10oz	Sugar
3/4 cup	177ml	Apple cider or apple juice
1/3 cup	78ml	Apple cider vinegar
12 oz	340g	Fresh cranberries - (abt 3 cups)
1 oz	28g	Bosc pear - peeled, halved, (large)
		Cored, and cut into 1/2" cubes
1/4 cup	36g / 1.3oz	Finely-chopped peeled fresh ginger
1/4 teaspoon	1.3ml	Dried crushed red pepper

Recipe Instructions

Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.)

This recipe yields about 3 cups.

Source:
Bon Appetit, November 2004

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