Cranberry-Pear Chutney

1. 1

   Put garlic, onion, cranberries, vinegar, spices and 3/4 cup brown sugar in a 2 1/2 quart nonaluminum saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until thick, about 40 minutes.

2. 2

   Add the chopped pear and cook 10 minutes longer.

3. 3

   Remove from heat and add remaining sugar, to taste. (I usually do not).

4. 4

   Serve hot, cold or room temperature. May be refrigerated for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.