advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Cranberry, Raspberry, and Pear Chutney

Pears and raspberries add a delectable twist to this Thanksgiving staple.

  • Yield: Makes about 4 1/2 cups
Cranberry, Raspberry, and Pear Chutney

Source: The Martha Stewart Show, November 2009

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Reviews (1)

  • jaderock 26 Nov, 2009

    Fast, simple and delicious recipe...I exchanged 1 Pear for a Granny Smith apple.

Related Topics