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INGREDIENTS

1 c ; Plus 2 tbs
Light brown sugar
1/3 c Red wine vinegar
2 oz Ginger ; peeled and cut in 1/8 by 1-inch strips
1/4 ts Cayenne pepper
1 pn Salt
2 lb Pears (Bosc) ; peeled and cut into 1/2" dice
3/4 lb Cranberries ; (3 1/3 cups)

Servings

INSTRUCTIONS

1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne, and salt and bring to a boil over moderate heat. Add the peats, cover and cook until they are crisp-tender, about 10 minutes. Strain and transfer the pears to a bowl. Return the liquid to the pan. 2. Add the cranberries to the liquid. Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes. Strain into a bowl and add the cranberries to the pears. Return the liquid to the pan and boil over moderately high heat until reduced to =AB cup, about 5 minutes. Stir in the cranberry mixture and let cool. Serve chilled or at room temperature. Fine Cooking November 1995 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998

NOTES

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Cranberry, Ginger and Pear Chutney

1 c  Plus 2 tbs
  Light brown sugar 
1/3 c Red wine vinegar 
2 oz Ginger peeled and cut in 1/8 by 1-inch strips
1/4 ts Cayenne pepper 
1 pn Salt 
2 lb Pears (Bosc) peeled and cut into 1/2" dice
3/4 lb Cranberries (3 1/3 cups)

1. In a nonreactive medium saucepan, combine the sugar, vinegar, ginger,  cayenne, and salt and bring to a boil over moderate heat. Add the peats,  cover and cook until they are crisp-tender, about 10 minutes. Strain and  transfer the pears to a bowl. Return the liquid to the pan.    2. Add the cranberries to the liquid. Cover and cook over moderate heat  until the berries just begin to pop, about 3 minutes. Strain into a bowl  and add the cranberries to the pears. Return the liquid to the pan and boil  over moderately high heat until reduced to =AB cup, about 5 minutes. Stir  in the cranberry mixture and let cool. Serve chilled or at room  temperature.    Fine Cooking November 1995    Posted to MM-Recipes Digest  by q591b4@ilos.net on Oct 26, 1998

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 31

Calories: 24
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 53.7mg		1 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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