Ruby Chutney with Warm Winter Spices

Ruby Chutney with Warm Winter Spices

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  • 1 tablespoon butter
  • 1/2 cup finely chopped red onion
  • 1 tablespoon minced fresh ginger
  • 1 1/2 cups fresh cranberries
  • 3/4 cup sugar
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 pears, cored and diced


In a heavy sauté pan set over medium heat, melt butter; add onions and sauté for 5 minutes. Add ginger, cranberries, sugar, vinegar and spices. Simmer for 15 minutes.

Stir in pears and cook for 5 minutes longer.

Chutney will keep for 3 weeks in the refrigerator.

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