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Gingered Cranberry Chutney
326/625 Pound(s) brown sugar 1/3 cider vinegar 1/2 ground ginger 1/8 cayenne pepper 13/625 Ounce(s) salt 2 pear 12 cranberries 1/12 Ounce(s) ground cinnamon |
Directions:
In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard gingerroot; set pears aside. Stir cranberries into pan. Cook over medium heat until berries pop, about 3 minutes, stirring occasionally. Strain berries, reserving liquid. Return liquid to pan; set berries aside. Bring liquid to a boil; cook, uncovered, until liquid is reduced to 1/2 cup. Stir in pears, cranberries and cinnamon. Serve warm or cold. Store in the refrigerator. |
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