Cranberry And Pear Chutney

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1/4 c Cider vinegar
1 Bag cranberries; picked over
1/2 ts Dried hot red pepper flakes
1/8 ts Salt
1/2 c Raisins
1 c Onions; chopped
2 Pears; peeled and chopped
1/4 c Minced peeled fresh
1 ts Mustard seeds
1/2 c Firmly packed dark brown
; (12-ounce)
2 ts Freshly grated lemon zest

Original recipe makes 1 servings



In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the onion, the vinegar, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature. Makes about 4 cups. Gourmet November 1991

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