Cranberry, Ginger And Pear Chutney
condiment, indian, spice
1 cup plus 2 tbs
1 light brown sugar
1/3 cup red wine vinegar
2 oz ginger, peeled
1 cut in 1/8 by 1-inch strips
1/4 teaspoon cayenne pepper
1 pinch salt
2 lb pears (bosc), peeled
1 cut into 1/2 dice
3/4 lb cranberries (3 1/3 cups) picked ove; r
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
Yield: 3 1/2 cups