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Gingered Cranberry Chutney

Ingredients: 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.
Chutney Chicken Salad 1/8 Quart(s) mayonnaise 1/2 chutney 1/6 Ounce(s) curry 2 lime zest 1/4 lime juice 1/12 Ounce(s) salt 2 54/625 Pound(s) diced chicken breast Directions: In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
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