Cranberry, Ginger And Pear Chutney Recipe
Yield: 3 1/2 cupsRecipe by luhu.jp
Ingredients:
1 cup: Plus 2 tbs,
1 pinch: Salt,
Light brown sugar,
2 lbs: Pears, (Bosc), peeled
1/3 cup: Red wine vinegar,
Cut into 1/2" dice,
2 ounce: Ginger, peeled
3/4 lbs: Cranberries, 3 1/3 cups
Cut in 1/8 by 1-inch strips,
-picked over,
1/4 tsp: Cayenne pepper,
Directions:
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
cup,
about 5 minutes. Stir in the cranberry mixture and let cool. Serve
chilled or at room temperature.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp
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
cup,
about 5 minutes. Stir in the cranberry mixture and let cool. Serve
chilled or at room temperature.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp