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Cranberry-Ginger Chutney

Patrick O’Connell, Inn at Little Washington

Published Wednesday, November 14, 2007

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In a medium saucepan set over medium-low heat, combine 1 cup fresh cranberries , 1 peeled and finely chopped small onion, 2 peeled and chopped pears , 2 minced jalepeno peppers (seeds removed), ½ cup cranberry juice, 2 tablespoons cider vinegar, juice of ½ lemon, ¾ cup sugar, 3 tablespoons grated ginger, and salt and black pepper to taste. Simmer for 45 minutes or until berries are tender. Let cool before serving.

Share | Print | 14. Nov 2007 |

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