Pear and Cranberry Chutney

Makes about 3 ½ cups
  • 1 ⅔ cups no-pulp orange juice

  • 1/4 cup balsamic vinegar

  • 1/4 cup brown sugar

  • 9 oz. chopped dried pears

  • 1 sprig fresh rosemary

  • 1/4 tsp. coarse ground black pepper

  • 1/4 tsp. crushed red pepper flakes

  • 8 oz. frozen cranberries

  • 3/4 cup granulated sugar


Combine first 7 ingredients in a medium saucepan; bring to a boil, stirring until brown sugar dissolves. Reduce heat to low and simmer 10 min. Discard rosemary. Stir in cranberries and granulated sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally (8-9 min.). Bring to room temperature before serving. Store, covered, in the refrigerator for up to 3 weeks.