Cranberry, Pear, and Ginger Chutney
Prep Time
Cooking Mode
750 mL (3 cups) cup cranberries
1-2 pears peelées et coupées en dés (¼ inch)
250 mL (1 cup) cup water
125 mL (½ cup) cup sirop d'érable
15-30 mL (1-2 tbsp.) tbsp gingembre frais haché
1 zeste d'orange
2 gousses (optionnel)
750 mL (3 cups) cup cranberries
1-2 pears peelées et coupées en dés (¼ inch)
250 mL (1 cup) cup water
125 mL (½ cup) cup sirop d'érable
15-30 mL (1-2 tbsp.) tbsp gingembre frais haché
1 zeste d'orange
2 gousses (optionnel)
Directions
1Place all ingredients in a 4 L (16 cup) saucepan.
2Bring mix to a boil over high heat, then reduce heat and let simmer uncovered for 15 minutes, stirring regularly.
3If the chutney seems too liquid, let it cook a bit longer.
4*If the pears are juicy, use less water.
5You can adjust the amount of maple syrup or ginger to taste.
Disclaimer
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Personal Note
Personal Note