Ingredients
1
bag (12 oz) fresh cranberries (3 cups)
1
large Bosc pear, peeled, chopped (1 1/2 cups)
1 1/4
cups sugar
3/4
cup chopped red onion
1/2
cup chopped dried apricots
1/2
cup fresh orange juice
1/3
cup golden raisins
1/4
cup cider vinegar
1 1/2
teaspoons grated orange peel
1
teaspoon grated gingerroot
3/4
teaspoon apple pie spice
Preparation
In 2-quart saucepan, stir together all ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes, stirring occasionally, until cranberries burst and mixture is thickened.
Cool completely, about 30 minutes. Spoon chutney into serving bowl or storage container. Cover; refrigerate until serving time.
