This versatile chutney warms up grilled or roasted meats and poultry.
Gingery Cranberry and Pear Chutney
- Prep Time 10 min
- Total 1 hr 10 min
- Servings 16
- Ingredients 9
Ingredients
- 1/2 pound cranberries
- 2 ripe firm medium pears, chopped
- 1 medium red bell pepper, chopped (1 cup)
- 1 small onion, coarsely chopped (1/4 cup)
- 1 garlic clove
- 3/4 cup packed brown sugar
- 1/2 cup raisins
- 1/2 cup white vinegar
- 1 1/2 teaspoons finely chopped gingerroot
Instructions
-
Step1Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture is thickened and fruit is tender.
-
Step2Store covered in glass or plastic container in refrigerator up to 2 weeks.
Nutrition
80
Calories
0g
Total Fat
0g
Protein
20 g
Total Carbohydrate
Nutrition Facts
Serving Size: 2 Tablespoons
- Calories
- 80
- Calories from Fat
- 0
- Total Fat
- 0g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 5 mg
- Potassium
- 140 mg
- Total Carbohydrate
- 20 g
- Dietary Fiber
- 2 g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 14%
- 14%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 1/2 Fruit;Tips from the Betty Crocker Kitchens
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