Cranberry, Ginger, and Pear Chutney

1. 1

   In a nonreactive medium saucepan, combine the sugar, vinegar, ginger, cayenne and salt and bring to a boil over moderate heat.

2. 2

   Add the pears, cover and cook until they are crisp-tender, about 10 minutes.

3. 3

   Strain and transfer the pears to a bowl.

4. 4

   Return the liquid to the pan.

5. 5

   Add the cranberries to the liquid.

6. 6

   Cover and cook over moderate heat until the berries just begin to pop, about 3 minutes.

7. 7

   Strain into a bowl and add the cranberries to the pears.

8. 8

   Return the liquid to the pan and boil over moderately high heat until reduced to 1/2 cup, about 5 minutes.

9. 9

   Stir in the cranberry mixture and let cool.

10. 10

    Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

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