Cranberry Pear Chutney

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   1. In a medium saucepan over medium-high heat, combine the apple cider, orange juice, cider vinegar, orange zest, cinnamon stick and cloves.

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   2. Bring to a boil, reduce the heat to medium and simmer 10 minutes. Stir occasionally until reduced to 1 cup.

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   3. Stir in the brown sugar until it dissolves, about 2 minutes.

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   4. Add the cranberries and pears and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20 to 30 minutes. The fruit will be quite soft. (I love the sound when the cranberries pop!)

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   5. Pour the chutney into a jar or bowl and stir with a fork, crushing some but not all of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week.

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   6. Serve with turkey, lamb, pork tenderloin. Pour over soft cheese with crusty bread or crackers. Spread on muffins or leftover turkey sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.