Cranberry, Raspberry, and Pear Chutney
Pears and raspberries add a delectable twist to this Thanksgiving staple.
- Yield: Makes about 4 1/2 cups
Source: The Martha Stewart Show, November 2009
- 1 (12-ounce) bag cranberries (about 3 1/2 cups)
- 1 cup sugar
- 3 firm pears (such as Anjou), peeled, cored, and cut into 1/4-inch pieces
- 1/2 teaspoon lemon zest
- 1 cup fresh or frozen raspberries
- 1/2 teaspoon lemon juice
- Pinch of coarse salt
Combine cranberries, sugar, and 1/4 cup water over medium-high heat. Cook, stirring occasionally, until cranberries begin to burst; add pears and lemon zest.
Reduce heat to medium, and cook until pears are tender and berries have completely burst, 3 to 5 minutes. Add lemon juice and salt; stir to combine. Remove from heat and gently fold in raspberries. Let cool to room temperature. Transfer to refrigerator until chilled; serve.