Pear and Dried Cranberry Chutney

Makes 2 1/2 cups

1 tbsp. vegetable oil

1 cup chopped onion

3 Bosc pears, peeled, cored and cut into 1/2" dice

3/4 cup dried cranberries

1/2 cup brown sugar

1/4 cup cider vinegar

1 tbsp. grated fresh ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

- pinch cayenne pepper


Heat oil in a heavy saucepan over medium heat. Add onion; cook, stirring frequently, until soft (about 5 min.). Add remaining ingredients. Bring to a boil; reduce heat and simmer, stirring frequently, until pears are soft and most of the liquid has evaporated (about 30 min.). Refrigerate, covered. Serve at room temperature.

Recipe courtesy of Kerrygold/The Irish Dairy Board USA.