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Cranberry Pear Ginger Chutney

  • Yield: 30 Tbs 1x


  • 1 pkg fresh cranberries
  • 2 medium pears (chopped)
  • 1 1/2 cup brown sugar
  • 3/4 cup red wine vinegar
  • 1 medium orange, juice (about 6 oz)
  • 1/4 tsp cayenne pepper
  • 1 sprinkle salt
  • 1/4 tsp black pepper
  • 1 2-3" piece fresh ginger (peeled and slivered)


  1. In a medium saucepan, heat on medium heat all ingredients except cranberries.
  2. Cook until boiling, then add cranberries.
  3. Cook, stirring constantly until cranberries pop.
  4. Turn off heat and stir until popping stops and mixture begins to thicken. (Mash cranberries against side of spoon to desired amount of whole berries)


Source: Michelle Jorgensen from Barefoot Contessa


  • Serving Size: 4 Tbs
  • Calories: 141
  • Fat: 0.15 g
  • Carbohydrates: 35.29 g
  • Protein: 0.51 g
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